Item Details
The Edible Fat series contains eight (8) routine samples (samples 01 through 08).
This proficiency testing series is ISO/IEC 17043:2010 accredited by A2LA.
Samples and Timing
1st quarter samples: Margarine Oil and Vegetable Shortening
2nd quarter samples: Emulsified Shortening
3rd quarter samples: Vegetable Shortening
4th quarter samples: Emulsified Shortening and Vegetable Shortening
Determinations and Test Methods
AOCS Color Red | Cc 13b-45 or Cc 13j-97
Capillary Melting Point* | Cc 1-25
Free Fatty Acids | Ca 5a-40
Iodine Value | Cd 1d-92
Lovibond Color* | Cc 13e-92 or Cc 13j-97
Mettler Dropping Point | Cc 18-80
α-Monoglycerides* | User-Specified
OSI* | Cd 12b-92
Peroxide Value | Cd 8b-90
Solid Fat Content | Cd 16-81 or Cd 16b-93
*Optional test
Samples in this Series
- Emulsified Shortening
- Margarine Oil
- Vegetable Shortening
Rounds
- 1st Quarter
- 2nd Quarter
- 3rd Quarter
- 4th Quarter
Determination
- AOCS Color Red
- Capillary Melting Point (Optional Test)
- Free Fatty Acids
- Iodine Value
- Lovibond Color (Optional Test)
- Mettler Dropping Point
- OSI (Optional Test)
- Peroxide Value
- Solid Fat Content
- α-Monoglycerides (Optional Test)
Test Method
- AOCS Cc 13b-45
- AOCS Cc 13j-97
- AOCS Cc 1-25
- AOCS Ca 5a-40
- AOCS Cd 1d-92
- AOCS Cc 13e-92
- AOCS Cc 13j-97
- AOCS Cc 18-80
- User-Specified Method
- AOCS Cd 12b-92
- AOCS Cd 8b-90
- AOCS Cd 16-81
- AOCS Cd 16b-93
Related Products
LPP
Solid Fat Content by NMR Laboratory Proficiency Testing
Sample(s) in this series: Emulsified Shortening Margarine Oil Vegetable Shortening
Determination: Solid Fat Content
Test Method: AOCS Cd 16b-93
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