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Detection of Vegetable Oil Adulteration in Ice Cream^1,2,

Division of Nutrition, Food and Drug Administration, Washington, DC 20204

ABSTRACT

This study was to demonstrate the application of various analytical methods to the detection, identification, and quantitation of vegetable oil adulteration of ice cream. Total fat content, sterols, long- and short-chain fatty acids, vitamin E, Reichert-Meissl values, and Polenske values were measured in ice cream. All methods except total fat determination were capable of detecting vegetable oil adulteration. Sterol determination was the most effective and versatile measurement because it provided information not only on the detection and extent of adulteration but also on the possible identity of the adulterant.

¹ Presented in part at the 76th Annual Meeting of the American Dairy Science Association, Baton Rouge, LA. ² Analytical data used to develop graphic presentation are available from the authors on request.

² Analytical data used to develop graphic presentation are available from the authors on request.