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Detection of Adulteration of Butter with Vegetable Oils by Means of Tocopherol Content

✍ Scribed by Mahon, J. H.; Chapman, R. A.

Book ID: 127341436
Publisher: American Chemical Society
Year: 1954
Tongue: English
Weight: 548 KB
Volume: 26
Category: Article
ISSN: 0003-2700
DOI: 10.1021/ac60091a028

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## Abstract Edible oils are desterolized in order to render them “undetectable” when admixed to other oils. Such frauds remain, however, detectable by the olefinic degradation products of the sterols: the degradation products approximately have the composition of the sterols they originate from. Pr