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 II  741 |
57 to 85 |
20 to 50 |
| Heavy metals, Method II 231 |
0.001% | 0.001% |
| Iodine value, Method II 401 |
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.
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.
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%.
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 | Robert H. Lafaver, M.S.
Scientific Liaison 1-301-816-8335 |
(EXC2010) Monographs - Excipients |
USP35–NF30 Page 2013