%Trans Fat and Iodine Value (IV) AOCS Standard Procedure

The most popular processing technique for oils and fats is hydrogenation and this has been largely responsible for the growth of the margarine and shortening industries. Hydrogenation lessens the amount of unsaturation and also hardens the oils. By controlling how far hydrogenation proceeds, oils can be produced with different properties that are adapted to everyday use. The degree of hydrogenation (or saturation) is determined through a chemical test called Iodine Value (IV) and the type of unsaturation (cis or %Trans fat). IV is also used to track or verify oil saturation in a variety of refining and production environments. These include fractionation, interesterification, acidolysis, saponification, and epoxification.