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ISO 29822-2:2026
Vegetable fats and oils — Determination of the content and relative amounts of 1,2- and 1,3-diacylglycerols
Part 2: Isolation by solid phase extraction (SPE)
Part 2: Isolation by solid phase extraction (SPE)
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Summary
This document specifies the determination of the absolute value of diacylglycerols as well as 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. NOTE Results obtained using this document have not been compared with results obtained using ISO 29822.
Notes
40.00 : DIS enregistré
Technical characteristics
| Publisher | International Organization for Standardization (ISO) |
| Publication Date | 03/19/2026 |
| Edition | 1 |
| Page Count | 10 |
| EAN | --- |
| ISBN | --- |
| Weight (in grams) | --- |
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