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Analysis of dietary fats
A little theory
Some methods of analysis
Get some practice
To find out more
Quiz: What have you learned?
Vegetable oils that are rich in omega-3 are always less stable in cooking than oils rich in omega-6.
True
False
No opinion
The measurement of a single value (AV or IV or PV) makes it possible to evaluate the sensitivity of an oil to oxidation.
True
False
No opinion
The formula for calculating the peroxide value in mmoles of hydroperoxides per kg of fat is
IP = (C
S
2
O
3
2-
x (V
S
2
O
3
2-
sample
- V
S
2
O
3
2-
témoin
) x M
O
x 10
6
) / m
fat
IP = (0.5 x C
S
2
O
3
2-
x (V
S
2
O
3
2-
sample
- V
S
2
O
3
2-
témoin
) x M
O
x 10
6
) / m
fat
Other
The formula for calculating the acid value is
IA = (C
KOH
x V
KOH
X M
KOH
x 1000) / m
fat
IA = (C
KOH
x V
KOH
X M
KOH
) / m
fat
Other
The formula for calculating the iodine value is
II = (0,5 x C
S
2
O
3
2-
x (V
S
2
O
3
2-
control
- V
S
2
O
3
2-
sample
) X M
I
2
x 100) / m
fat
II = (0,5 x C
S
2
O
3
2-
x (V
S
2
O
3
2-
sample
- V
S
2
O
3
2-
control
) X M
I
2
x 100) / m
fat
Other
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