Abstract
Fat isolated from the sample by the Babcock method is reacted with ferric ions and the ferrous ions, formed primarily from oxidation of the vitamin E, are complexed with bathophrenanthroline to yield a red solution. Application of the method to adulterated ice cream samples indicated that adulteration of the fat with as little as 2 to 3% soybean or corn oil was easily detected.
Full Text 
Sign-in/Register to access full text options
Sign-in/Register to access full text options 
Published version (
Free)
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
