Agilent Technologies Purity of Frying Fat Assessed by Agilent PLgel Gel Permeation Chromatography

Update: 28 September, 2023

This document discusses the assessment of the purity of frying fats using Agilent PLgel and gel permeation chromatography. The analysis involves the separation of oligomeric glycerides based on molecular size in solution, allowing for the separation of the major component (monoglyceride) from the minor components (diglyceride, triglyceride) of frying fat. Quantitative analysis can then be performed to obtain information about the purity of the monoglyceride.

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Publication date: 11 June, 2012

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