Master the science of fats and oils with clear, practical methods.
This handbook offers step-by-step analytical techniques for fats and fats in foods, tailored for analytical and technical chemists. It blends classic methods with practical guidance to help you obtain reliable results and compare techniques.
- Learn how to determine fat content in dairy and chocolate products, including milk, butter, and cocoa materials.
- Use established methods for fats and oils, from extraction and saponification to refractive and iodine value measurements.
- Interpret results with practical guidance on common interferences, data conversion, and how to choose between methods like extraction versus alternative processes.
- Access examples and data ranges for fats such as cocoa butter, cohune oil, and various vegetable fats, plus tips for recognizing adulterants and making quality judgments.
Ideal for readers of professional food-chemistry labeling, quality control, and technical analysis in fat and oil industries.