Determination of peroxide value in food

This standard specifies two methods for determining the peroxide value in food: titration method and potentiometric titration method.

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B 5009.227-2016 National Food Safety Standard - Determination of Peroxide Value in Food

This standard specifies two methods for determining peroxide value in food: titration and potentiometric titration. The first method of this standard applies to edible animal and vegetable fats and edible oil products, foods made from plant-based foods such as wheat flour, grains, nuts, etc. through processing techniques such as frying, puffing, baking, mixing, and frying, as well as foods made from animal based foods through processing techniques such as quick freezing, drying, and pickling; The second method is applicable to animal and vegetable fats and artificial cream, with a measurement range of 0g/100g~0.38g/100g. This standard is not applicable to the determination of embedded oil products such as vegetable fat powder

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