Analytical Methods for Oils and Fats

  • Fred J. Baur


Analyses of raw materials or finished products are necessary to determine if one has actually obtained what is called for by specifications and standards. This chapter covers: (1) finished oil and fat products, (2) the use of these finished products in food preparation by frying, and (3) in-process or manufacturing checks of the oil and fat products. As the selection of and confidence in the selected method(s) are of vital importance, brief comments on value or purpose are given on each method mentioned.


Diethyl Ether Peroxide Value Food Chemical Smoke Point Fatty Acid Portion 
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Copyright information

© Springer Science+Business Media Dordrecht 1995

Authors and Affiliations

  • Fred J. Baur

There are no affiliations available

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