Our Methods of Analysis are based in the American Oil Chemists' Society (AOCS) Official Methods of Analysis. As a reference guide, we provide the applicable methods.
Ce 1-62, Ce 2-66
It measures the solidification point of fatty acids. The sample is cooled down, until it reaches a point where the temperature remains constant for a few seconds, and then begins to rise. The titer point is the highest temperature indicated by the thermometer during this rise.
The acid value is the number of milligrams of potassium hydroxide (KOH) necessary to neutralize the free acids in 1 gram of sample.
The iodine value is a measure of the unsaturates of fatty acids, and is expressed in terms of the number of centigrams of iodine absorbed per gram of sample (% iodine absorbed).
The saponification value is the amount of alkali necessary to saponify a defined quantity of sample. It is expressed as the number of milligrams of potassium hydroxide (KOH) required to saponify 1 gram of sample.
Unsaponifiable matter includes those substances frequently found dissolved in fats and oils, which cannot be saponified by the usual caustic treatment, but which are soluble in ordinary fat and oil solvents.
Color, Lovibond Method:
This method determines color by matching the color of the light transmitted through a specific depth of liquid fat or oil (usually 5 ¼ inches) to the color of the light originating from the same source, transmitted through glass color standards. The Lovibond Tintometer scale consists of red, yellow, blue and neutral readings, although the red and yellow readings are the most used. This method is the accepted international standard for the measurement of color in animal and vegetable fats and oils.
The sample (fat or fatty acid) is derivatized to obtain the fatty acid methyl ester. This is then analyzed by gas chromatography, so as to determine the percentage of each fatty acid (chain distribution).