prBAS EN 14105:2025

Fat and oil derivatives - Fatty Acid Methyl Esters (FAME) - Determination of free and total glycerol and mono-, di-, triglyceride contents


General information
Status:Project
Number of pages:27
Adoption method:Proglašavanje
Language:engleski
Edition:3.
Realization date:11.11.2024
Forseen date for next stage code:20.11.2024
Technical committee:BAS/TC 43, Food
ICS:
67.200.10, Animal and vegetable fats and oils

Abstract
This document specifies a method to determine the free glycerol and residual mono-, di- and triglyceride contents in fatty acid methyl esters (FAME). The total glycerol content is then calculated from the obtained results. Under the conditions described, the quantification limits are 0,001 % (m/m) for free glycerol, 0,10 % (m/m) for all glycerides (mono-, di- and tri-). This method is suitable for FAME prepared from rapeseed, sunflower, soybean, palm, animal oils and fats and mixture of them. It is not suitable for FAME produced from or containing coconut and palm kernel oils derivatives because of overlapping of different glyceride peaks. NOTE 1 For the purposes of this document, the term "% (m/m)" is used to represent the mass fraction. NOTE 2 Under the common EN 14105 GC conditions, squalene can coelute with alpha glycerol monostearate. If the presence of squalene is suspected, EN 17057 can be used to discriminate between squalene and glycerol monostearate. WARNING - The use of this document can involve hazardous materials, operations and equipment. This document does not purport to address all of the safety problems associated with its use. It is the responsibility of users of this document to take appropriate measures to ensure the safety and health of personnel prior to application of the standard, and fulfil statutory and regulatory requirements for this purpose.

Lifecycle
...

Original document and degree of correspondence
EN 14105:2024, identical

Relation to BAS standards

Work material

Only members of the technical committee have access to work material. If you are a members of this technical committee you need to login to view the documents. Login