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Edible Fat Quality Reference Material

*Sample(s) in this series
Margarine Oil
Vegetable Shortening
Emulsified Shortening

Test Method and Determination
Cd 12b-92** OSI
Ca 5a-40 Free Fatty Acids
Cc 13b-45 AOCS Color
Cc 1-25* Capillary Melting Point
Cd 1d-92 Iodine Value
Cc 13e-92* Lovibond Color
Cc 18-80 Mettler Dropping Poing
User specified a-Monoglycerides
Cd 16-81 or Cd 16b-93 Solid Fat Content

**Optional Test

*samples may vary due to inventory


Note: All sales are final and cannot be returned.

Available Samples
Available Samples Select
Emulsified Shortening Vegetable Shortening

Item Details:
Each reference sample has been analyzed in the AOCS Laboratory Proficiency Program and includes an analysis report will all reported analyst results, identification of outlying results, and mean and standard deviation of results after removal of outlying results. Note:  All sales are final and...
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Member discount pricing will be applied during checkout.

If you need assistance with your order please contact AOCS orders at:  Doreen Berning | orders@aocs.org+1 217-693-4813.