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Fat isolated from the sample by the Babcock method is reacted with ferric ions and the ferrous ions, formed primarily from oxidation of the vitamin E, are complexed with bathophrenanthroline to yield a red solution. Application of the method to adulterated ice cream samples indicated that adulteration of the fat with as little as 2 to 3% soybean or corn oil was easily detected.
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Keeney et al. (1971) studied this question.
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