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This standard specifies the methods for the determination of acid value in food.
The first, second, and third methods are applicable to the determination of acid value in food, excluding non-dairy creamer, powdered oils, margarine, and compound seasonings (such as mayonnaise, salad dressing, oil-based chili sauce, nut and seed pastes, hot pot base, and other semi-solid seasonings).
The fourth method is applicable to the determination of acid value in non-dairy creamer, powdered oils, margarine, and compound seasonings (such as mayonnaise, salad dressing, oil-based chili sauce, nut and seed pastes, hot pot base, and other semi-solid seasonings).
It includes:
1 Scope
2 Principles
3 Reagents and Materials
4 Apparatus and Equipment
5 Analysis Procedures
6 Expression of Analysis Results
7 Accuracy
8 Principles
9 Reagents and Materials
10 Apparatus and Equipment
11 Analysis Procedures
12 Expression of Analysis Results
13 Accuracy
14 Principles
15 Reagents and Materials
16 Apparatus and Equipment
17 Analysis Procedures
18 Expression of Analysis Results
19 Accuracy
20 Principles
21 Reagents and Materials
22 Apparatus and Equipment
23 Analysis Procedures
24 Expression of Analysis Results
25 Accuracy
26 Others
Annex A Removal of impurities and dehydration of oil samples
Annex B Schematic diagram of the titration endpoint determination in the automatic potentiometric titration method
