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ISO 29822-2:2026Published

Vegetable fats and oils — Determination of the content and relative amounts of 1,2- and 1,3-diacylglycerols — Part 2: Isolation by solid phase extraction (SPE)

Corps gras d'origine végétale — Détermination de la teneur et de la composition relative en 1,2- et 1,3-diacylglycérols — Partie 2: Isolation par extraction en phase solide (SPE)

Abstract / scope

This document specifies the determination of the absolute value of diacylglycerols as well as the degree of isomerization of diacylglycerols in vegetable fats and oils. 1,2-diacylglycerols are transformed to the more stable 1,3-isomers during storage or due to acidic catalysed reaction.

NOTE            Results obtained using this document have not been compared with results obtained using ISO 29822.