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