| Abstract: | Oxy Acids in the Assessment of Thermally Treated Fats The usual characteristic values such as peroxide, aldehyde and epoxide values are mostly insufficient for the assessment of the degree of oxidation of thermally treated fats. Characteristics such as acid value and especially colouration with alkali and oxy acids offer a good insight into the degree of oxidation of a fat. According to the investigations carried out till now a good correlation exists between the alkali colouration and the oxy acids so that the determination of either of the two suffices. The measurement of alkali colouration is preferred, since it is simple and rapid, and permits the simultaneous assessment of oxy acids. |
