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.
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.Chromatographic Column
USP32NF27 Page 1375
Chromatographic columns text is not derived from, and not part of, USP 32 or NF 27.