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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 II 741 57 to 85 20 to 50
Heavy metals, Method II
0.001% 0.001%
Iodine value, Method II 401 0 to 5 55 to 80
Saponification value 401 175 to 200 175 to 200
Packaging and storage— Preserve in tight containers, in a cool place.
Labeling— Label it to state whether it is Type I or Type II.
Loss on drying 731 Dry it at 105 for 4 hours: it loses not more than 0.1% of its weight.
Acid value 401 Weigh accurately 20 g into a conical flask, melt on a steam bath, add 100 mL of hot alcohol that previously has been neutralized with 0.1 N sodium hydroxide to phenolphthalein TS, swirl, and add 1 mL of phenolphthalein TS. Titrate with 0.10 N sodium hydroxide until the solution remains faintly pink after being shaken for 15 seconds: the acid value is not more than 4.0.
Unsaponifiable matter 401: not more than 0.8%.
Residual solvents 467: meets the requirements.
(Official January 1, 2007)
Auxiliary Information— Staff Liaison : Hong Wang, Ph.D. , Senior Scientific Associate
Expert Committee : (EM205) Excipient Monographs 2
USP29–NF24 Page 3455
Phone Number : 1-301-816-8351