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Animal and vegetable fats and oils -- Determination of the composition of fatty acids in the 2-position of the triglyceride molecules
This International Standard specifies a method for the determination of the composition of fatty acids which are esterified in the 2-position (β or internal position) of the triglyceride molecules in animal and vegetable fats and oils.
Because of the nature of pancreatic lipase action, the method is applicable only to fats and oils with a melting point below 45 °C.
The method is not unreservedly applicable to all fats and oils, particularly those containing substantial amounts of:
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