This test method is an official method from the American Oil Chemists’ Society (AOCS) used to determine moisture and volatile matter in animal and vegetable fats and oils using a simple air oven drying technique. This gravimetric method is widely used for routine quality control. A known weight of sample is dried in an oven… Continue reading Moisture – 130°C [Oil]
This test method is a standardized test method for determining the moisture content in various materials using coulometric Karl Fischer (KF) titration. This method is highly precise and suitable for low levels of moisture.
This test method is a standardized analytical procedure used to determine the moisture and volatile matter content in fats and oils, including vegetable oils, animal fats, and derived products. It helps assess product quality, shelf life, and suitability for processing.
This test method is used to quantify mono- and diglycerides by gas chromatography after they are derivitized to their more volatile trimethylsilylether derivatives.
This test method is a standardized test method for the quantitative determination of mineral contaminants in crude oils and residual fuel oils. These minerals can affect refining processes and oil quality. This test method quantifies aluminum, arsenic, boron, calcium, copper, iron, magnesium, manganese, nickel, phosphorus, potassium, silicon, sodium, sulfur, and zinc.
This test method is used to evaluate the purity and quality of oils, particularly in the food, feed, and biofuel industries. MIU refers to the measurement of three non-fat components commonly present in oils and fats: moisture (M), insolubles (I), and unsaponifiables (U). High levels of MIU can indicate contamination, degradation, or poor refining processes.… Continue reading MIU [Karl Fischer]
This test method is used to evaluate the purity and quality of oils, particularly in the food, feed, and biofuel industries. MIU refers to the measurement of three non-fat components commonly present in oils and fats: moisture (M), insolubles (I), and unsaponifiables (U). High levels of MIU can indicate contamination, degradation, or poor refining processes.
This test method is used to evaluate the purity and quality of oils, particularly in the food, feed, and biofuel industries. MIU refers to the measurement of three non-fat components commonly present in oils and fats: moisture (M), insolubles (I), and unsaponifiables (U). High levels of MIU can indicate contamination, degradation, or poor refining processes.… Continue reading MIU [Vacuum Oven]
This test method is a standardized titration procedure for measuring the Iodine Value (IV), which quantifies the degree of unsaturation (number of double bonds) in fats and oils. The iodine value represents the grams of iodine absorbed by 100 grams of sample.
This test method determines the color of oils and other transparent liquids by comparing samples to calibrated Lovibond® or Gardner liquid standards, providing a standardized visual evaluation of red/yellow (RYBN) tint and overall Gardner color to ensure consistent color grading across batches.