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Tocopherol Content of Canadian Butterfat and Its Use in Detecting Adulteration

Department of National Health and Welfare, Food and Drug Laboratories, Ottawa, Ontario

ABSTRACT

A rapid procedure for determining the tocopherol content of butterfat has been developed (5). This method has proved useful in detecting the adulteration of butter, because the tocopherol content of butterfat is low, whereas that of most vegetable fats and oils, with the exception of coconut oil, is considerably higher. Usually, therefore, the adulteration of butter with hydrogenated vegetable fats will result in a significant increase in the tocopherol content of the adulterated fat.

The literature indicates that although the tocopherol content of butterfat is low, it is, nevertheless, subject to considerable seasonal variation. Harris et al. (4) found the mean tocopherol content to be 42 p.p.m. for summer milk fat and 23 p.p.m. for winter milk fat. Parrish et al. (6) reported a tocopherol content as low as 8 for milk fat. In a more recent survey, Bird et al. (1) found the tocopherol contents for milk fat to range from 10 to 45 p.p.m.