Item Details
The Solid Fat Content by NMR series contains eight (8) routine samples (samples 01 through 08).
Samples and Timing
1st quarter samples: Margarine Oil and Vegetable Shortening
2nd quarter sample: Emulsified Shortening
3rd quarter sample: Vegetable Shortening
4th quarter samples: Emulsified Shortening and Vegetable Shortening
Determinations and Test Methods
Solid Fat Content | Cd 16b-93
Samples in this Series
- Emulsified Shortening
- Margarine Oil
- Vegetable Shortening
Rounds
- 1st Quarter
- 2nd Quarter
- 3rd Quarter
- 4th Quarter
Determination
- Solid Fat Content
Test Method
- AOCS Cd 16b-93
Related Products
LPP
Edible Fat Laboratory Proficiency Testing
Sample(s) in this series: Emulsified Shortening Margarine Oil Vegetable Shortening
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
LPP
Palm Oil Laboratory Proficiency Testing
Sample(s) in this series: Palm Oil
Determination: Cloud Point (Optional Test), Free Fatty Acids, Iodine Value, Lovibond Color, Slip Melting Point (Optional Test), Solid Fat Content
Test Method: MPOB P4.3 (alternate AOCS Cc 6-25) MPOB P2.5 (alternate AOCS Ca 5a-40) AOCS Cd 1d-92 MPOB P4.1 (alternate AOCS Cc 13e-92) MPOB P4.2 (alternate AOCS Cc 3-25) AOCS Cd 16b-93 AOCS Cd 16-81