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Edible Fat Quality Reference Material

Edible Fat Quality Reference Material

*Sample(s) in this series
Margarine Oil
Vegetable Shortening
Emulsified Shortening

Test Method and Determination
Cd 12b-92 OSI**
Ca 5a-40 Free Fatty Acids
Cc 13b-45 or Cc 13j-97 AOCS Color Red
Cc 1-25 Capillary Melting Point**
Cd 1d-92 Iodine Value
Cc 13e-92 or Cc 13j-97 Lovibond Color**
Cc 18-80 Mettler Dropping Poing
User-Specified Method Alpha-Monoglycerides**
Cd 8b-90 Peroxide Value
Cd 16-81 or Cd 16b-93 Solid Fat Content

**Optional test

*samples may vary due to inventory

Note: All sales are final and cannot be returned.

Available Samples
Select Available Samples
Item Details:
Each reference sample has been analyzed in the AOCS Laboratory Proficiency Program and includes an analysis report with all reported analyst results, identification of outlying results, and mean and standard deviation of results after removal of outlying results. Note:  All sales are final and...
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For customers outside of the United States
Due to shipping and customs restrictions related to the novel coronavirus (COVID-19), please contact your customs authority to ensure you will be able to receive your order without delays or restrictions.

If you need assistance please contact Julie May (Email: | Phone: +1 217-693-4815).

AOCS Member discounts will be applied during checkout.

To minimize delays, seizure, clearance, and third party intervention, please include all necessary government paperwork (i.e. Import Permits or Phytosanitary Certificates) with your order to AOCS. Any additional charges incurred from these requirements will be borne by the recipient.