Detection of Vegetable Oil Adulteration in Ice Cream

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Abstract
This study was to demonstrate the application of various analytical methods to the detection, identification, and quantitation of vegetable oil adulteration of ice cream. Total fat content, sterols, long- and short-chain fatty acids, vitamin E, Reichert-Meissl values, and Polenske values were measured in ice cream. All methods except total fat determination were capable of detecting vegetable oil adulteration. Sterol determination was the most effective and versatile measurement because it provided information not only on the detection and extent of adulteration but also on the possible identity of the adulterant.

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