Scope

The methodologies described in this SOP are suitable for the qualitative identification of vegetable oil species in an oil blend or in oil extracted from a pastry and confectionery product. The methodologies are validated to concentration of at least 15% of one oil in another oil which is the most common case in oil blends intended for processed foods. These methodologies are limited to the oil species used for the calibration models (palm oil and its derivatives, sunflower oil and rapeseed oil). They are not suitable for the identification of oil species in oil blends containing three or more different oils.

Origin

DEFRA SOP, Project FA0158

Publication version

Version 2.0, September, 2016

Approval status

Released for information.

Copyright

Contains public sector information licensed under the Open Government Licence v3.0.