ISO 16931:2009 specifies a method using high-performance size-exclusion chromatography (HPSEC) to determine the contents, as mass fractions, of polymerized triacylglycerols (PTAGs) in oils and fats which contain at least 3 % (from peak areas) of these polymers. PTAGs (strictly speaking dimeric and oligomeric triacylglycerols) are formed during the heating of fats and oils, and thus, the method serves to assess the thermal deterioration of frying fats after use.This method is applicable to frying fats and fats and oils that have been thermally treated, provided that the content of PTAGs is at least 3 %. It can also be applied to the determination of polymers in fats for animal feedstuffs, although in this case, the extraction method used can have an influence on the result.
ISO 16931:2009 specifies a method using high-performance size-exclusion chromatography (HPSEC) to determine the contents, as mass fractions, of polymerized triacylglycerols (PTAGs) in oils and fats which contain at least 3 % (from peak areas) of these polymers. PTAGs (strictly speaking dimeric and oligomeric triacylglycerols) are formed during the heating of fats and oils, and thus, the method serves to assess the thermal deterioration of frying fats after use.
This method is applicable to frying fats and fats and oils that have been thermally treated, provided that the content of PTAGs is at least 3 %. It can also be applied to the determination of polymers in fats for animal feedstuffs, although in this case, the extraction method used can have an influence on the result.
La présente Norme internationale spécifie une méthode utilisant la CLHP d'exclusion pour la détermination de la teneur en triglycérides polymérisés dans les corps gras contenant au moins 3 % (à partir des aires de pics) de ces polymères. Cette méthode est applicable aux corps gras ayant été soumis à la friture. Elle peut également être appliquée à la détermination des polymères dans les graisses contenues dans les aliments pour animaux. NOTE 1 Les triglycérides polymérisés (à proprement parler les triglycérides dimériques et oligomériques) se forment pendant le chauffage des corps gras; par conséquent, cette méthode sert à évaluer la détérioration thermique des corps gras à frire durant leur utilisation. NOTE 2 Dans le cas d'une analyse de corps gras provenant d'aliments des animaux, la méthode d'extraction utilisée peut avoir une influence sur le résultat (voir l'ISO 6492).
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