The Acetyl Value is a measure of the free hydroxyl groups present in an oil or fat.
Acid Value
The Acid Value is a measure of the free acidity present in an oil or fat. It is often expressed, however, as a percentage of the major fatty acid present.
Antioxidants
Antioxidants are natural of synthetic substances which retard the development of oxidative rancidity in oils and fats. i.e. increases in peroxide value. The addition of Antioxidants is controlled by "The Antioxidant in Food Regulations - 1958 No. 1454".
Apricot Kernel Oil
Oil produced from the kernels of the apricot pit. Like bitter almonds, apricot kernels are poisonous until roasted.
B
Bleaching
Bleaching is the action of further removing colouring matter from an oil or fat usually after the neutralising process.
Butter
This product is made by churning cream until is reaches a semi-solid state. By U.S. law, butter must be at least 80% butter-fat. The USDA grades butter quality based on flavor, body, texture, color and salt. The grades are AA, A, B, C.
