Solid Fat Content as a Substitute for Total Polar Compound Analysis in Edible Oils

The solid fat contents (SFC) of heated edible oil samples were measured and found to correlate positively with total polar compounds (TPC) and inversely with triglyceride concentration. Traditional methods for determination of TPC require a laboratory setting and are time and solvent intensive. Therefore, SFC analysis represents a viable user‐friendly alternative to measuring total polar components in environments where low‐resolution NMR may already be in use, for example, in quality assurance environments. The slope of SFC measurements versus time was also found to correlate with the oxidative stability index of the edible oils studied.