Chapter 4. Analytical Parameters

  1. Frank D. Gunstone Professor Emeritus Honorary Professor1,2

Published Online: 2 FEB 2009

DOI: 10.1002/9781444302424.ch4

Oils and Fats in the Food Industry: Food Industry Briefing Series

Oils and Fats in the Food Industry: Food Industry Briefing Series

How to Cite

Gunstone, F. D. (2008) Analytical Parameters, in Oils and Fats in the Food Industry: Food Industry Briefing Series, Wiley-Blackwell, Oxford, UK. doi: 10.1002/9781444302424.ch4

Author Information

  1. 1

    University of St Andrews, Dundee, UK

  2. 2

    Scottish Crop Research Institute, Dundee, UK

Publication History

  1. Published Online: 2 FEB 2009
  2. Published Print: 18 JUN 2008

ISBN Information

Print ISBN: 9781405171212

Online ISBN: 9781444302424

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Keywords:

  • analytical parameters;
  • commodity oils and fats generally purchased with specification;
  • analytical procedures used for measures;
  • unsaturation – iodine value;
  • saponification – free acids, sap value;
  • melting behaviour, solid fat content, low temperature properties;
  • gas chromatography;
  • near-infrared and fourier transform infrared spectroscopy;
  • mass spectrometry

Summary

This chapter contains sections titled:

  • Introduction

  • Oil content

  • Unsaturation – iodine value

  • Saponification – free acids, sap value

  • Melting behaviour, solid fat content, low-temperature properties

  • Oxidation – peroxide value, anisidine value, stability, shelf life, stability trials, taste panels

  • Gas chromatography

  • Near-infrared and Fourier transform infrared spectroscopy

  • 1H NMR spectroscopy

  • 13C NMR and 31P NMR spectroscopy

  • Mass spectrometry