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The determination of the nitrogen contents of various edible hydrogenated fats (1967)

ROBERTS, A. C. ; McWEENY, D. J.

Oxford, UK : Blackwell Publishing Ltd

International journal of food science & technology 2 (1967), S. 0

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ISSN: 1365-2621

Source: Blackwell Publishing Journal Backfiles 1879-2005

Topics: Process Engineering, Biotechnology, Nutrition Technology

Notes: Conditions are set out for the satisfactory measurement of nitrogen contents of edible, refined, hydrogenated fats at levels of 100 μg N/g fat, by the wet oxidation of the fat with acid-hydrogen peroxide and subsequent Kjeldahl micro-distillation.The Nessler method has been evaluated and found to be unsatisfactory when used in conjunction with acid-hydrogen peroxide digestion. Examples indicatting the range of nitrogen contents, ca. 100–200 μg N/g fat, which can be expected in edible, refined, hydrogenated fats, from different sources are reported.

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb01347.x

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