SOP: Colour of Oils and Fats

GIFSQ — Global Institute for Food Safety & Quality

Principle

The colour of an oil or fat is an identity and quality characteristic, measured either by visual matching in a Lovibond Tintometer or spectrophotometrically at the wavelength of maximum absorption against a solvent blank.

Apparatus required

• Lovibond Tintometer with 1 inch or 5.25 inch cell, or a spectrophotometer

Procedure

Measure the colour in a Lovibond Tintometer using a 1 inch or 5.25 inch cell

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Alternatively, measure the colour in a spectrophotometer using carbon tetrachloride as the blank at the wavelength of maximum absorption

References

Ranganna, S., Handbook of Analysis and Quality Control for Fruit and Vegetable Products, 2nd edition.