ISO 29822:2009 specifies the determination of the degree of isomerization of diacylglycerols in vegetable fats and oils. 1,2-Diacylglycerols are transformed to the more stable 1,3-isomers during storage or due to acidic catalysed reaction.
The mass fraction of 1,2-diacylglycerols can be used as a quality criterion for vegetable fats and oils.
Status: PublishedPublication date: 2009-03
Edition: 1Number of pages: 8
Technical Committee: ISO/TC 34/SC 11 Animal and vegetable fats and oils
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