Vegetable fats and oils — Isomeric diacylglycerols — Determination of relative amounts of 1,2- and 1,3-diacylglycerols
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ISO 29822:2009 specifies the determination of the degree of isomerization of diacylglycerols in vegetable fats and oils. 1,2-Diacylglycerols are transformed to the more stable 1,3-isomers during storage or due to acidic catalysed reaction.
The mass fraction of 1,2-diacylglycerols can be used as a quality criterion for vegetable fats and oils.
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