P-Anisidine value of fats and oils
The p-Anisidine value is used to determine the amount of aldehydes, principally α,β-unsaturated aldehydes, in fats and oils. It is a good, widely used approximation for the level of secondary oxidation.
This p-Anisidine analysis is suitable for animal and vegetable fats and oils, fatty acids, and their mixtures. The method is not suitable for milk fats and lecithin.
The risk of oxidation increases with exposure to elevated temperatures and light, making p-Anisidine determination relevant for fats and oils that have been exposed to these risk factors during manufacturing, processing, storage, or use.
More information about the method:
Spectrophotometry- Suitable sample matrices
- Animal and vegetable fats and oils
- Required sample quantity
- 50 g
- Typical turnaround time
- 3 weeks after receiving the samples
- Detection limit
- 0.1
- Available quality systems
- Accredited testing laboratory
- Device types
- Standard
- Method expert
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