Hydrogenated Vegetable Oil
» Hydrogenated Vegetable Oil is a mixture of triglycerides of fatty acids. The melting range, heavy metals limit, iodine value, and saponification value differ, depending on Type, as set forth in the accompanying table.
Type I Type II
Melting range, Class II741 57 to 85 20 to 50
Heavy metals, Method II231 0.001% 0.001%
Iodine value, Method II401 0 to 5 55 to 80
Saponification value 401 175 to 200 175 to 200
Packaging and storage— Preserve in tight containers, in a cool place.
Labeling— Label it to state whether it is Type I or Type II.
Loss on drying 731 Dry it at 105 for 4 hours: it loses not more than 0.1% of its weight.
Acid value 401 Weigh accurately 20 g into a conical flask, melt on a steam bath, add 100 mL of hot alcohol that previously has been neutralized with 0.1 N sodium hydroxide to phenolphthalein TS, swirl, and add 1 mL of phenolphthalein TS. Titrate with 0.10 N sodium hydroxide until the solution remains faintly pink after being shaken for 15 seconds: the acid value is not more than 4.0.
Unsaponifiable matter 401: not more than 0.8%.
Auxiliary Information— Please check for your question in the FAQs before contacting USP.
Topic/Question Contact Expert Committee
Monograph Hong Wang, Ph.D.
(EM205) Excipient Monographs 2
USP32–NF27 Page 1375
Chromatographic Column—
Chromatographic columns text is not derived from, and not part of, USP 32 or NF 27.