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Water in Edible Fats, Oils and Dairy Products
Determine the water content in edible fats, oils and dairy products by volumetric Karl Fischer titration
The application gives the method to determine the water content in edible fats, oils and dairy products by volumetric Karl Fischer titration. The sample used in the application was Olive oil.
Background:
The water content of oils, fats and dairy products has a technical, economical and biological impact. The maximum allowed limit of the water content in these edible products is 0.1%- 0.5%. High water content lowers the shelf life of the product. It deteriorates the quality of food and at times causes food poisoning.
AutomatedVolumetric Karl Fischer Titration, where a solution containing iodine is added using a motorized piston burette, is used to determine the water content of the sample. The following step-wise analysis is carried out.
- methanol dry : chloroform (1:1, v:v) are added into the KF-titration cell
- The KF-titration method is started in order to eliminate all moisture: pretitration
- As soon as the maximal start drift has been reached, the sample analysis is started
- Add the sample via a syringe, use the back-weighing technique, enter the weight or use a balance for direct weight transfer
