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The applications gives the method for determination of water content in various edible oils like sunflower oil, peanut oil, olive oil etc. and fats like margarine using volumetric Karl Fischer titration. The titration is monitored by a double platinum redox electrode (voltametric indication).
Background:
Water is an inevitable contaminant in both fresh oil (trace levels) and in frying oil (at high levels) being introduced by food. According to Food Standards Committee, the moisture content of the oil is of great importance for many scientific, technical and economic reasons. Low moisture content is a requirement for long storage life . The maximum limit of moisture in edible oils according to APCC should be 0.1%-0.5%.
To determine the exact content of water Karl Fischer titration is used. (To know more about Volumetric Karl Fisher Titration, watch video here) As there is very little water content in edible oils, a sample size of at least 1.0 g has to be used to achieve accurate result and a reasonable reproducibility.
Reaction:
CH3OH + SO2 + 3RN + I2 + H2O ------> (RNH)SO4CH3 + 2(RNH)I
The application gives a completely automated method using autotitrator along with titration autosampler.
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