METHOD OF DETERMINING PEROXIDE NUMBER OF MAYONNAISE Russian patent published in 2005 - IPC

FIELD: fat-and-oil industry.

SUBSTANCE: method is characterized by sampling mayonnaise followed by isolation of fat phase. The latter is mixed with chloroform and acetic acid, after which to the mixture potassium iodide solution is added. Thus obtained mixture is exposed to light and, after addition of water and aqueous solution of starch, stirred, titrated with sodium thiosulfate solution and then peroxide number is calculated from special formula. According to invention, isolation of fat phase is accomplished by extracting mayonnaise sample with chloroform at 20-25°C, mayonnaise-to-chloroform ratio between 1:3 and 1:5 for 1-3 h. Chloroform is then removed from fat phase solution under vacuum.

EFFECT: increased accuracy in determination of peroxide number allowing to control quality and safety of the product.

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