Item Details
The Tallow and Grease series contains eight (8) routine samples (samples 01 through 08).
This proficiency testing series is ISO/IEC 17043:2010 accredited by A2LA.
Samples
Tallow and Grease
Determinations and Test Methods
Free Fatty Acids | Ca 5a-40
Insoluble Impurities | Ca 3a-46
Moisture | Ca 2c-25 or Ca 2b-38
Refined and Bleached Color | Cc 8d-55
Titer | Cc 12-59
Unsaponifiable Matter | Ca 6a-40
Samples in this Series
- Tallow and Grease
Rounds
- 1st Quarter
- 2nd Quarter
- 3rd Quarter
- 4th Quarter
Determination
- Free Fatty Acids
- Insoluble Impurities
- Moisture
- Refined and Bleached Color
- Titer
- Unsaponifiable Matter
Test Method
- AOCS Ca 5a-40
- AOCS Ca 3a-46
- AOCS Ca 2c-25
- AOCS Ca 2b-38
- AOCS Cc 8d-55
- AOCS Cc 12-59
- AOCS Ca 6a-40
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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
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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