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
LPP
Peanut Laboratory Proficiency Testing
Sample(s) in this series: Peanuts
Determination: Foreign Matter, Free Fatty Acids, Moisture, Nitrogen, Oil, Peroxide Value
Test Method: AOCS Ab 1-49 AOCS Ab 5-49 AOCS Ab 2-49 AOCS Ab 4-91 AOCS Ba 4e-93 AOCS Ab 3-49 AOCS Cd 8b-90
LPP
Phosphorus in Oil Laboratory Proficiency Testing
Sample(s) in this series: Soybean Oil
Determination: Phosphorus
Test Method: AOCS Ca 12-55
LPP
Plant Protein Meals Laboratory Proficiency Testing
Sample(s) in this series: Black Bean Powder Chickpea Powder Navy Bean Powder Pinto Bean Powder Red Bean Powder Yellow Pea Powder
Determination: Ash, Crude Fiber, Crude Protein, Dietary Fiber, Fat, Moisture and Volatile Matter
Test Method: AOCS Ba 4e-93 ISO 20483:2014 AOCS Ba 2b-82 AOCS Ba 2a-38 AOCS Ba 5a-49 ISO 2171:2023 AOCS Ba 3-38 ISO 11085:2015 AOCS Ba 6-84 AOCS Ba 6a-05 User-Specified Method
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