Item Details
This margarine oil quality reference material is used in the edible fat laboratory proficiency testing series. Each reference sample has been analyzed in the AOCS Laboratory Proficiency Program and includes an analysis report with all reported analyst results, identification of outlying results, and mean and standard deviation of results after removal of outlying results.
Sample
Margarine Oil
Test Method and Determination
Cd 12b-92 OSI*
Ca 5a-40 Free Fatty Acids
Cc 13b-45 or Cc 13j-97 AOCS Color Red
Cc 1-25 Capillary Melting Point*
Cd 1d-92 Iodine Value
Cc 13e-92 or Cc 13j-97 Lovibond Color*
Cc 18-80 Mettler Dropping Point
User-Specified Method α-Monoglycerides*
Cd 8b-90 Peroxide Value
Cd 16-81 or Cd 16b-93 Solid Fat Content
*Optional test
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)
Available Samples from the Series
- Margarine Oil
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