{
  "url": "https://openlegislation.uk/eu-regulation-1991-2568/annex-VII/division-8/division-2",
  "json_url": "https://openlegislation.uk/eu-regulation-1991-2568/annex-VII/division-8/division-2.json",
  "legislation": "eur/1991/2568",
  "legislation_title": "Commission Regulation (EEC) No 2568/91 of 11 July 1991 on the characteristics of olive oil and olive-residue oil and on the relevant methods of analysis",
  "legislation_url": "https://openlegislation.uk/eu-regulation-1991-2568",
  "path": "annex/VII/division/8/division/2",
  "kind": "division",
  "number": "Note 2",
  "heading": "MONITORING LIPASE ACTIVITY",
  "text": "Prepare an olive oil emulsion as follows:\nIn a mixer stir for 10 minutes a mixture of 165 ml of a 100 g/l gum arabic solution, 15 g of crushed ice and 20 ml of a previously neutralised olive oil.\nPour 10 ml of the emulsion into a 50 ml beaker, then 0,3 ml of a 0,2 g/ml sodium cholate solution and then 20 ml of distilled water.\nPut the beaker in a thermostat set at 37 °C; introduce the electrodes of the pH meter and the screw agitator.\nUsing a burette, add a 0,1 N sodium hydroxide solution drop by drop until a pH of 8,3 is obtained.\nAdd an aliquot of the lipase powder suspension in water (0,1 g/ml of lipase). As soon as the pH meter reads 8,3, start the chronometer and add the sodium hydroxide solution drop by drop at a rate which maintains the pH at 8,3. Note every minute the volume of solution consumed.\nRecord the data on an x/y graph with the time on the x-axis and millilitres of 0,1 N alkaline solution consumed to keep a constant pH on the y-axis. A linear graph should be obtained.\nLipase activity, expressed in lipase units per mg, is given by the following formula:\nA = V × N × 100 m\nwhere:\nA is activity in lipase units/mg\nV is the number of millilitres of 0,1 N sodium hydroxide solution per minute (calculated on the basis of the graph)\nN is the titre of the sodium hydroxide solution\nm is the mass in mg of the test lipase.\nA lipase unit is defined as the quantity of enzyme which releases 10 micro-equivalents of acid per minute.",
  "extent": "E+W+S+N.I.",
  "status": null,
  "version": "current",
  "annotations": [
    {
      "type": "F",
      "label": "F1",
      "text": "Substituted by Commission Regulation (EC) No 702/2007 of 21 June 2007 amending Commission Regulation (EEC) No 2568/91 on the characteristics of olive oil and olive-residue oil and on the relevant methods of analysis."
    }
  ],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/eur/1991/2568/annex/VII/division/8/division/2",
    "retrieved_at": "2026-11-01T15:01:50.986318+00:00"
  },
  "licence": "Open Government Licence v3.0",
  "licence_url": "https://www.nationalarchives.gov.uk/doc/open-government-licence/version/3/",
  "attribution": "Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives."
}