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Published in:
2017 | OriginalPaper | Chapter
22. Fat Characterization
Authors : S. Suzanne Nielsen, Michael C. Qian, Oscar A. Pike
Published in: Food Analysis Laboratory Manual
Publisher: Springer International Publishing
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Abstract
During processing and storage, lipids in foods and ingredients are subjected to many chemical reactions, some of which are desirable and others are undesirable. These reactions can change some characteristics of the fat. This laboratory exercise deals with characterization of fats and oils with respect to composition, structure, and reactivity, using the following assays: saponification value, iodine value, free fatty acid value, peroxide value, and thin layer chromatography separation.