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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)
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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)

ISO 29822-2:2026

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.

SDO ISO: International Organization for Standardization
Document Number ISO 29822
Publication Date Not Available
Language en - English
Page Count 18
Revision Level
Supercedes
Committee ISO/TC 34/SC 11
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