What are the analytical indicators for feed fats and oils? Let's discuss together
Discussion on analytical indicators for feed fats and oils
Most fats and oils added to feed are tested for acid value, peroxide value and other indicators. What other indicators do you all test? Our leader requires us to test the saponification content, but the endpoint is quite difficult to judge. Could you all advise what methods there are?
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Testing TBA is very important. Peroxide value is not very meaningful to test. Different oils require different indicators to be tested.
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Hehe, you can taste it with your mouth. Simple and saves time. But don't taste it if you come across gutter oil, that will make you feel nauseous.
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Tasting with the mouth is a highly skilled task. We still need to measure acid value and peroxide value.
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3# zjg58514
Tasting with the mouth, then what does normal usable phospholipid oil taste like? What about rancid oil?
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2# lfs1985
For TBA value, is there a standard for the TBA value of phospholipid oil? What specific data indicates it is usable, and what level indicates it is rancid? I really want to know how to determine phospholipid oil rancidity, and I want to find the TBA value corresponding to phospholipid oil rancidity. If TBA reaching a certain range means it is usable, that would also be fine?! Please advise!
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Looking forward to everyone providing some indicator data
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Many feed manufacturers are just like that, they simply don't test at all
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Acid value combined with sensory evaluation is enough. Peroxide value does not have much meaning. And the TBA value is not something an ordinary feed mill can do.
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Our company doesn't test it!!
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Current oil mills adulterate very seriously. Everyone knows they add alkali to lower the acid value. An acceptable acid value does not necessarily mean the fat or oil is good.
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Testing TBA is very important. Peroxide value is not very meaningful to test. Different oils require different indicators to be tested.
--------------------------------------
Hehe, you can taste it with your mouth. Simple and saves time. But don't taste it if you come across gutter oil, that will make you feel nauseous.
--------------------------------------
Tasting with the mouth is a highly skilled task. We still need to measure acid value and peroxide value.
--------------------------------------
3# zjg58514
Tasting with the mouth, then what does normal usable phospholipid oil taste like? What about rancid oil?
--------------------------------------
2# lfs1985
For TBA value, is there a standard for the TBA value of phospholipid oil? What specific data indicates it is usable, and what level indicates it is rancid? I really want to know how to determine phospholipid oil rancidity, and I want to find the TBA value corresponding to phospholipid oil rancidity. If TBA reaching a certain range means it is usable, that would also be fine?! Please advise!
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Looking forward to everyone providing some indicator data
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Many feed manufacturers are just like that, they simply don't test at all
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Quoted from lfs1985 posted on 2009-8-23 14:58TBA and peroxide value represent different stages of fat oxidation. They must be measured together to judge the quality of fats and oils.
Testing TBA is very important. Peroxide value is not very meaningful to test. Different oils require different indicators to be tested.
--------------------------------------
Acid value combined with sensory evaluation is enough. Peroxide value does not have much meaning. And the TBA value is not something an ordinary feed mill can do.
--------------------------------------
Our company doesn't test it!!
--------------------------------------
Current oil mills adulterate very seriously. Everyone knows they add alkali to lower the acid value. An acceptable acid value does not necessarily mean the fat or oil is good.