Abstract
Recent development in edible oils and fat analysis for determining of composition of what and characterization are presented.
A method for analyzing the trans fatty acids in for oils and fats by infrared spectroscopy (IR) and gas liquid chromatography (GLC) was established along with practical method for determining triacylglycerol composition and stereospecific data by high performance liquid chromatography (HPLC). Presently available method for estimating sterol, iodine, acid, anisidine, color and food additives are discussed.
