METHOD OF DETERMINATION OF MARGARINE PEROXIDE NUMBER Russian patent published in 2005 - IPC

FIELD: butter and fat industry; determination of margarine peroxide number.

SUBSTANCE: proposed method includes drawing sample of margarine at separation of fat phase, mixing the fat phase with chloroform and acetic acid. Then, potassium iodide is added to mixture thus obtained and mixture is subjected to exposure, water and aqueous solution of starch are added; mixture is stirred and subjected to titration by aqueous solution of sodium thiosulfate and peroxide number is calculated. Separation of fat phase is carried out by extraction of margarine sample by chloroform at temperature of 20-25°C and margarine-to-chloroform ratio of (1:3)-(1:5) continued for 20-40 min. Then chloroform is removed from fat phase solution under vacuum, thus obtaining fat phase.

EFFECT: enhanced accuracy of determination of peroxide number.

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