Abstract
Abstract A collaborative study was conducted of the method for mineral oil in foods published in This Journal, 45, 241 (1962). Suggestions and recommendations by the collaborators were evaluated, and necessary reagent and procedural changes were incorporated into the method prior to the current collaborative study. The method now includes the preparation of sample, extraction of the total oils from the dried bakery product, separation of the mineral-type oil from the total by an alkaline aluminum oxide column using petroleum ether, and identification of the dried, weighed, mineraltype oil by infrared and refractive index. The method is considered suitable for detecting small amounts of mineral-type oil in bakery products and is recommended for adoption as official, first action.
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