Chemical analysis of oils and fats pdf
File Name: chemical analysis of oils and fats .zip
- A Chemical Study of Oils and Fats of Animal Origin by M.E. Chevreul
- Oils and Fats
- Standard Methods for the Analysis of Oils, Fats and Derivatives
Dilini N. Perera, Geeth G. Hewavitharana, S.
A Chemical Study of Oils and Fats of Animal Origin by M.E. Chevreul
The present study aimed at characterizing the oil extracted from Bertholletia excelsa H. Analytical methods used for oils and fats were employed through pharmacopoeia assays, AOCS American Oil Chemists Society standard methods as well as those recommended by ANVISA National Health Surveillance Agency such as acidity, peroxide value, saponification index, iodine value and refractive index, pH and relative density, and also thermoanalytical analyses thermogravimetry, differential thermogravimetry and differential thermal analysis as well as chromatographic analysis gas chromatography. The characterization assessments of B. The termoanalytical tests indicated that B. In recent years, there has been a growing trend of using raw materials of natural origin in pharmaceuticals and cosmetics. This has caused the race to oils extracted from Amazon native plants, causing a rapid and significant expansion of the domestic and international market of these products.
Reagents come in packages containing 10 test tubes each, to perform 10 tests or packages for tests containing 10 single packages of 10 test tubes each. Performing chemical analyses on fats and oils is simple and fast , because sample preparation, if any, is minimal. All reagents are supplied pre-vialed and ready to use, and operators do not have to handle toxic or carcinogenic compounds; there is no need to wash either containers or traditional glassware. This is why it is used worldwide by many food industries that either produce fats or oils, or process them as ingredients. These features allow performing several analyses at the same time on the same sample or sixteen different assays for the same parameter on a batch of different samples. It is straightforward to use and requires no more than one hour of training.
Oils and Fats
Oils and fats form an important part of a healthy diet. Structurally they are esters of glycerol with three fatty acids called either triacylglycerols or triglycerides. It is these fatty acids that give the functionality to fats. Chemically, they can be divided into four main types — saturated, cis- monounsaturated, cis -polyunsaturated and trans fatty acids. In very broad terms, saturated fatty acids and trans fatty acids are solid at room temperature while the cis -unsaturates are liquid at room temperature.
This book is composed of two sections. The first section deals with the presentation of standard methods and procedure for oleaginous seeds and fruits analysis of oil, fats, and their derivatives. The next section describes the determination procedure of physico-chemical properties of determined oil, fats, and derivatives. Such characteristics include density, refractive index, color, dilatation, acid, ester, iodine value, and moisture and volatile matter content This book will prove useful to analytical chemists and researchers in the allied fields. Section I: Oleaginous Seeds and Fruits 1.
Standard Methods for the Analysis of Oils, Fats and Derivatives
Edible fats and oils are among the basic components of the human diet, along with carbohydrates and proteins, and they are the source of high energy and essential fatty acids such as linoleic and linolenic acids. Edible fats and oils are used in for pan- and deep-frying, and in salad dressing, mayonnaise and processed foods such as chocolates and cream. The physical and chemical properties of edible fats and oils can affect the quality of oil foods and hence must be evaluated in detail.
A versatile analysis system
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