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.
This test method is a standard test method for the quantitative determination of up to 22 metals in oils using ICP-MS technology. The method is widely used for monitoring contaminants in oils.
This test method is a titrimetric method used to determine the free fatty acid (FFA) content in animal fats, vegetable oils, and other lipid-based products. It is a key quality control measure, as elevated FFA levels can indicate hydrolytic rancidity, degradation, or poor handling of the fat or oil.
This test method is a standardized test method used to determine the flash point of petroleum products and other liquids using an automated flash point analyzer. The flash point is the lowest temperature at which a sample emits sufficient vapor to ignite in the presence of an ignition source under controlled conditions.
This test method is a semi-quantitative headspace analysis to determine the concentration of ethanol found in oil samples using GC (gas chromatography) technology.
This test method uses GC (gas chromatography) technology to characterize and quantify volatile polar compounds found within commercial oil processes with specific focus on ethanol esterified fatty acids. This test method quantifies ethyl palmitate, ethyl stearate, ethyl oleate, ethyl linoleate, as well as total fatty acid ethyl esters.
This test method is a gas chromatography (GC-FID)-based procedure for the quantitative determination of cis-, trans-, saturated, monounsaturated, and polyunsaturated fatty acids in vegetable oils and non-ruminant animal fats. This method enables detailed fatty acid profiling critical for nutritional labeling, product formulation, and quality control.
This test method uses a calculation involving total, saturated, and unsatured fatty acids to quantify triglycerides in oils and fats.
This test method measures an oil’s resistance to crystallization, serving as an indicator of winterization efficiency and stearin removal. It is applicable to normal, refined, and dry animal and vegetable oils.
This test method involves using a trained sensory panel or descriptive analysis to assess and characterize the oil’s odor profile. This method helps identify positive attributes (such as sweet, nutty, or fresh notes) and off-odors (such as rancid, cardboard, or burnt), which may indicate oxidation or poor processing.