Hydrogenated Vegetable Oil
»Hydrogenated Vegetable Oil is a mixture of triglycerides of fatty acids.The melting range,heavy metals limit,iodine value,and saponification value differ,depending on Type,as set forth in the accompanying table.
Type I Type II
Melting range,Class IIá741ñ 57to 85 20to 50
Heavy metals,Method IIá231ñ 0.001% 0.001%
Iodine value,Method IIá401ñ 0to 5 55to 80
Saponification value á401ñ 175to 200 175to 200
Packaging and storage— Preserve in tight containers,in a cool place.
Labeling— Label it to state whether it is Type Ior Type II.
Loss on drying á731ñ— Dry it at 105for 4hours:it loses not more than 0.1%of its weight.
Acid value á401ñ— Weigh accurately 20g into a conical flask,melt on a steam bath,add 100mLof hot alcohol that previously has been neutralized with 0.1Nsodium hydroxide to phenolphthalein TS,swirl,and add 1mLof phenolphthalein TS.Titrate with 0.10Nsodium hydroxide until the solution remains faintly pink after being shaken for 15seconds:the acid value is not more than 4.0.
Unsaponifiable matter á401ñ: not more than 0.8%.
Auxiliary Information— Staff Liaison:Catherine Sheehan,B.Sc.,Scientist
Expert Committee:(EMC)Excipients:Monograph Content
USP28–NF23Page 3104
Phone Number:1-301-816-8262