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Fatty acid composition as a basis for identification of commercial fats and oils

  • Iechnical
  • Published:
Journal of the American Oil Chemists Society

Abstract

Gas liquid chromatographic analyses of 200 samples of commercial fats and oils were compared to the standard ranges specified by the Food and Agriculture Organization/World Health Organization Codex Alimentarius Committee on Fats and Oils at its seventh session, London, England, March 25, 1974. Only six samples fell notably outside the standard ranges. On the basis of this information, the U.S. delegation is offering for consideration by the Committee at its next meeting a method for using the fatty acid composition of a fat or oil to determine its authenticity.

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References

  1. Joint FAO/WHO Report of the Seventh Session of the Codex Alimentarius Committee on Fats and Oils, London, March 1974.

  2. O’Connor, R.T., and S.F. Herb, JAOCS 47:185A, 195A, 197A (1970).

  3. Herb, S.F., and P.J. Gormisky, Ibid. 49:311A (1972), Abstr. 84.

  4. “Official and Tentative Methods of the American Oil Chemists’ Society, Vol. I and II, Third Edition, AOCS, Champaign, IL, 1964 (revised to 1972), Method Cb 2–40.

  5. Joint FAO/WHO Food Standards Programme, Codex Alimentarius Commission, CAC/RS 26-1969.

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Authors and Affiliations

  1. Northern Redional Research Laboratory, ARS, USDA, 61604, Peoria, Illinois

    G. F. Spencer

  2. Eastern Regional Research Laboratory, ARS, USDA, 19118, Wyndmoor, Pennsylvania

    S. F. Herb

  3. The Graduate School, Pennsylvania State University, 16802, University Park, Pennsylvania

    P. J. Gormisky

Authors
  1. G. F. Spencer
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  2. S. F. Herb
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  3. P. J. Gormisky
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Cite this article

Spencer, G.F., Herb, S.F. & Gormisky, P.J. Fatty acid composition as a basis for identification of commercial fats and oils. J Am Oil Chem Soc 53, 94–96 (1976). https://doi.org/10.1007/BF02635956

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  • DOI: https://doi.org/10.1007/BF02635956

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