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The Analysis of Fats and Oils

V. C. Mehlenbacher. The Garrard Press, Champaign, Illinois. 616 pp. 1960. $12

University of Illinois, Urbana

ABSTRACT

As far as the reviewer is aware, this book is the most complete treatise available to date on the subject of methodology in the analysis of fats and oils. It brings up to date the subject material on methods in the American Chemical Society monograph series No. 58 Vegetable Pats and Oils by G. S. Jamieson and monograph series No. 41 Fundamentals of Dairy Science by the associates of Lore A. Rogers.

The Analysis of Fats and Oils is divided into eight chapters: Introduction, Fat Content, Estimation of Impurities, Stability, Specific Tests and Identification, Chemical Characteristics, Physical Characteristics, and Composition. The methods described in these chapters involve much of the same subject material covered in the Official and Tentative Methods of the American Oil Chemists' Society, as published by the American Oil Chemists' Society. However, it includes in addition, other methods not officially endorsed by the A.O.C.S. For example, the International Fat Commission method and the Wheeler method, as well as the official method of the A.O.C.S., are given for the determination of peroxides.