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Direct determination of nickel in margarine

  • B. Krebs
Lectures Food Applications

Summary

Nickel is used in the production of margarine as a catalyst for hydrogenation. This may lead to residues that could cause allergic reactions. The described solid sampling GFAAS procedure allows a rapid and less expensive product control. 25 Brands of margarine were analysed for nickel contents and except for two samples contents below the detection limit of 0.2 and 0.1 mg/kg have been found.

Keywords

Hydrogenation Physical Chemistry Nickel Analytical Chemistry Inorganic Chemistry 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

Direktbestimmung von Nickel in Margarine

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Copyright information

© Springer-Verlag 1987

Authors and Affiliations

  • B. Krebs
    • 1
  1. 1.Katalyse, Institut für angewandte UmweltforschungKöln 1Federal Republic of Germany

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