3. Contaminants
Many organic and inorganic compounds can contaminate fats.
The ever-improving performance of analytical methods means that contaminant detection and quantification thresholds can be raised.
3.1 Halogenated hydrocarbons
Low-boiling halogenated hydrocarbons are ubiquitous toxic compounds. The standard NF EN ISO 16035 (Fats of animal and vegetable origin – Determination of low-boiling halogenated hydrocarbons in edible oils) specifies their determination. It is performed using the static or dynamic headspace technique coupled to gas chromatography with an electron capture detector. The method applies to all fats and edible oils for the determination of these...
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Contaminants
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