Detection of heat transfer media in edible oil

Abstract

Abstract Volatile substances obtained by steam distillation were analyzed by gas chromatography for the detection of heat transfer media in contaminated edible vegetable oil. It was found that a recovery of more than 90% of the contaminant was obtained by distillation of 10 g sample oil for 120 min and that a larger quantity of sample oil caused a decrease of recovery ratio. The detection limits were 0.2 ppm for Dowtherm A and 0.5 ppm for KSK Oil 260. It was found also that this method can be applied to the detection of heat transfer media in the secondary products, such as mayonnaise, salad dressing, and french dressing.