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DETAILS OF MONOGRAPH UNDER PREPARATION

Hydrogenated Vegetable Oil

Hydrogenated Vegetable Oil

 

Hydrogenated Vegetable Oil is a mixture of triglycerides of fatty acids of vegetable origin.

 

Category. Pharmaceutical aid.

 

Description. An almost white, fine powder at room temperature and a pale yellow, oily liquid above its melting point. 

 

Solubility. Soluble in hexane and in hot propan-2-ol; practically insoluble in water.   

 

Identification

 

Complies with the tests for Acid value (2.3.23), iodine value (2.3.28) and saponification value (2.3.37).

 

Tests

 

Melting point (2.4.21). 57° to 70°, 

 

Acid value (2.3.23). Not more than 4.0. 

 

Iodine value (2.3.28). Not more than 5. 

 

Saponification value (2.3.37). 175 to 205. 

 

Unsaponifiable matter (2.3.39). Not more than 0.8 per cent w/w.

 

Heavy metals (2.3.13). 2.0 g complies with limit test for heavy metals, Method B (10 ppm).

 

Loss on drying (2.4.19). Not more than 0.1 per cent, determined on 5.0 g by drying in oven at 105° for 4 hours.  

 

Storage. Store at a temperature between 8° to 25°. 

 


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