Tag Archives: why is iodine value important in fat analysis?

Determination Of Iodine Value Of Fats And Oil

By | April 12, 2018

The main constituents of natural fats and oils are triglycerides. Triglycerides are formed from three fatty acids which are linked to glycerol by fatty acyl esters. Fatty acids are long aliphatic chains with carboxyl groups. These are grouped into saturated or unsaturated based on the number of double bonds present in fatty acid. Saturated fatty… Read More »