What is ISO 18363‑4 about?
ISO 18363‑4 is fourth in the series of documents on the determination of fatty acids in animal and vegetable fats and oils. ISO 18363‑4 specifies a rapid procedure for the simultaneous determination of 2-MCPD esters (bound 2-MCPD), 3‐MCPD esters (bound 3‐MCPD) and glycidyl esters (bound glycidol) in a single assay, based on alkaline catalysed ester cleavage and derivatization of cleaved (free) analytes with phenylboronic acid (PBA) prior to GC-MS/MS analysis.
ISO 18363‑4 applicable to solid and liquid fats and oils, also applicable to animal fats and used frying oils and fats, but these matrices were not included in the validation. For all three analytes, the limit of quantification (LOQ) is 0,1 mg/kg and the limit of detection (LOD) is 0,03 mg/kg.
Note: Milk and milk products (or fat coming from milk and milk products), infant formulas, emulsifiers, free fatty acids, and other fats- and oils-derived matrices are excluded from ISO 18363‑4.
Who is ISO 18363‑4 for?
ISO 18363‑4 on determination of fatty acids in animal and vegetable fats and oils is useful for:
- Food technologists
- Food inspection authorities
- Edible oil refineries
- Food processing organizations
Why should you use ISO 18363‑4?
As rancidity is usually accompanied by free fatty acid formation, determination of acid value is often used as a general indication of the condition and edibility of oils. 3-MCPD and 2-MCPD are food processing contaminants formed by heat as a reaction product acid in fat-based or fat-containing foods. These elements are undesirable in food products and can be potentially harmful if consumed.
The guidelines of ISO 18363‑4 help you to calibrate the gas chromatographic method to determine the 3-MCPD and 2-MCPD in food products. This enables you to regulate the 3-MCPD and 2-MCPD content in your products thereby enhancing its quality and safety for consumption.