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) (ISO 29822-2:2026)
< span lang=" EN-GB" > 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.< / span>
< span lang=" EN-GB" > NOTE Results obtained using this document have not been compared with results obtained using ISO 29822.< / span>
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