FIELD: butter and fat industry; determination of margarine peroxide number.
SUBSTANCE: proposed method includes drawing margarine sample at separation of fat phase and mixing of fat phase with chloroform and acetic acid. Then, potassium iodide is added to mixture thus obtained and mixture is subjected to exposure; water and starch aqueous solution are added, mixture is stirred and treated with aqueous solution of sodium thiosulfate, after which peroxide number is calculated. Separation of fat phase is performed by heating the margarine sample to temperature of 40-60°C under vacuum for 10-20 min; fat phase is separated by decantation and is filtered under vacuum at temperature of 40-60°C.
EFFECT: enhanced accuracy of determination of peroxide number.
2 ex
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