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Updated: Aug 16, 2026

Measuring Oral Fatty Acid Thresholds, Fat Perception, Fatty Food Liking, and Papillae Density in Humans
Published on: June 4, 2014
Abstract:
The author describes a thin-layer chromatographic method for the detection of small amounts of mineral oil and paraffin in foods. Fatty acids, glycerides, fat-soluble vitamins, sterols, and unsaturated hydrocarbons remain at the starting point. This method permits to detect as little as 0.2 mug of mineral oil or 20 mug of mineral oil/kg of food in low-fat products. 0.01% of mineral oil-like contaminants may be detected in fats.
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