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Chapter Ix

This document discusses the analysis of fats and oils. It notes that fats and oils are a heterogeneous group of hydrophobic compounds, with the distinction between fats and oils being whether they remain solid or liquid at normal temperatures. It then lists various reasons for analyzing fats and oils, such as shelf life, functional quality, sensory quality, and conforming to regulatory standards. Some of the routine tests carried out on fats and oils include acid value, saponification value, iodine value, unsaponifiable matter, refractive index, melting point, and moisture content.

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24 views25 pages

Chapter Ix

This document discusses the analysis of fats and oils. It notes that fats and oils are a heterogeneous group of hydrophobic compounds, with the distinction between fats and oils being whether they remain solid or liquid at normal temperatures. It then lists various reasons for analyzing fats and oils, such as shelf life, functional quality, sensory quality, and conforming to regulatory standards. Some of the routine tests carried out on fats and oils include acid value, saponification value, iodine value, unsaponifiable matter, refractive index, melting point, and moisture content.

Uploaded by

ali_raza08
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
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CHAPTER IX: ANALYSIS OF FATS AND OILS

Fats and oils are a heterogeneous group of predominantly

hydrophobic compounds. Thedistinction between fats and oils does not have a chemical basis.

Those fats/oils that remain liquidat normal (ambient) temperature are generally taken as oil and those

that remain solid, fats.Analysis of fats and oils is carried out for various reasons, viz.:1.

Shelf life study (how long the item will remain without deterioration in quality under

agiven set of conditions)2. Functional quality (e.g., suitability for use in biscuits,

bakery, hydrogenation, etc.)3. Sensory quality (e.g., rancidity)4.

Nutritional quality (e.g., melting point, polyunsaturated fatty acids)5.

As an aid in controlling production operation (e.g., control of hydrogenation,

recovery of oil in mills)6. Conformance to regulatory standards (e.g., with respect to

free fatty acids, saponificationv alue, peroxide value, moisture)7.

Detection of adulteration (e.g., contamination with mineral oil and argemone oil,adulteration

of dairy ghee with vegetable ghee)8. Advanced research (e.g., determination

of fatty acid profile)Some of the routine tests carried out on fats and oils are as follows:1.

Acid value/Free fatty acid (FFA)2. Saponification value, SV (also termed Saponif

ication number)3. Iodine value, IV (Also termed Iodine number)4.

Unsaponifiable matter5. Refractive index6.

Melting point (for solid and semisolid items)7. Moisture content8.

General tests for adulteration, such as Hexabromide test for the presence of

linseed oil,Halphen test for the presence of cottonseed oil, Baudouin test for the presence of

vegetableghee in dairy ghee, Bellier turbidity test for the presence of ground nut oil, etc.Some of

the special tests used for particular fats and oils are:1.

Crismer test for rapeseed and mustard oil2. ReichertMeissl, Polenske and

Kirschner values for dairy ghee3. Polybromide test for linolenic oils such as

linseed oilSome of the important physicochemica l characteristics of common fats and oils are as follows:

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