Edible Oils Fat & Allied Products Testing

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Edible Oils Fat & Allied Products Testing- fare labs

We’ve seen cases of oil adulteration in the past, where groundnut oils contained unreported smaller amounts of cheaper oils like soybean oil. Adulteration detection is critical in modern times, which is why precise analytical techniques have been created and a lot more research is being done to improve detection efficiency.

Long-term storage of fat and oil-containing foods makes them more sensitive to auto-oxidation, which results in unattractive colour and flavour by-products. Free Fatty Acids are one of the most critical elements impacting the quality and value of oils (FFA). These are prone to oxidation, resulting in rancidity. Hydrolytic rancidity can occur when meals containing oils and fats are cooked at extremely high temperatures. The texture and consistency of food products are determined by the congeal points, viscosity, cloud point, melting point, and other properties of fats and oils. Chemical factors such as iodine value, saponification value, peroxide value, and others impact the stability of oils during storage and cooking.

Regarding the safety of refined oils, the FSSAI’s Scientific Panel on Oils and Fats concluded that refined oils are completely safe to use as cooking oil, and that refining minimises the risk of aflatoxin poisoning. When high levels of TPC (Total Polar Compounds) are consumed over an extended period of time, they can induce hypertension, Alzheimer’s disease, and liver problems, among other things. TPC must be kept within a 25% limit, according to FSSAI standards.

As a result, food quality testing is critical for guaranteeing the safety and quality of food products containing oils and fats. The ability to assess the degree of deterioration in cooking oil throughout storage and cooking aids in the preservation of finished product quality.

Recent events have highlighted the importance of food safety, prompting the Food Safety and Standards Authority of India (FSSAI) to tighten its regulations and standards for oil and fat testing. To improve product quality, the FSSAI Act made food testing, shelf-life analysis, nutritional labelling, and sensory evaluation mandatory.

FSSAI has accredited FARE Labs as a National Reference Laboratory (NRL) in the field of oils and fats. Its testing reports are regarded as equivalent to those of the FSSAI. We’ve worked on various R&D projects with significant brands like Cargill, Adani, ADM Agro, Bunge, Conagra, Louis Drefus, Ruchi Soya, Mother Dairy, and others to assist them introduce new technologies and improve their goods. We offer a variety of tests in the field of oils and fats, and our leaders are recognised as competent specialists in the field. As a result, we are one of the best laboratories in the industry for all of your needs, regardless of where your firm is in the supply chain

SAMPLES TESTED IN FARE LABS

  • Edible Oils (raw to processed)
  • Modified Fats (Vanaspati, Bakery shortening, Margarine, etc.)
  • Anhydrous Milk Fat (Cow ghee, Buffalo ghee, etc.)

In the past we have seen incidents of oil adulteration where groundnut oils contained undeclared less quantities of cheaper oils like soybean oil. Detection of these adulterations is vital in these times, due to which accurate analytical techniques were developed and a lot more research work is being done to increase the efficiency of detection.

Long term storage of fat and oil containing foods are more susceptible to auto-oxidation reaction and results in by-products which exert undesirable colour and flavour. One of the important factors affecting quality and value of oils are Free Fatty Acids (FFA). These are susceptible to oxidation and lead to rancidity. When foods containing oils and fats are cooked at very high temperatures, hydrolytic rancidity can occur. Congeal points, viscosity, cloud point, melting point and related parameters of fats and oils determine the texture or consistency of food products. Whereas, stability of oils during storage and cooking is determined by chemical characteristics like iodine value, saponification value, peroxide value etc.,

Regarding safety of refined oils, Scientific Panel on Oils and Fats at FSSAI (Foods Safety and Standards Authority of India) reported that refined oils are totally safe to use as cooking oil and refining reduces the chance of aflatoxin poisoning. High concentrations of TPC (Total Polar Compounds) when consumed for a longer time may cause hypertension, Alzheimer’s disease, liver abnormalities etc. According to FSSAI regulations, TPC has to be within a limit of 25%.

Hence, ensuring the safety and quality of a food products containing oils & fats through food quality testing is very important. Evaluating the degree of deterioration in cooking oil during storage and cooking helps to maintain the quality of finished products.

Recent circumstances highlighted the importance of Food safety and FSSAI has made its laws and norms stricter for the testing of oils & fats. FSSAI acts made food testing, shelf-life analysis, nutritional labelling, sensory evaluation mandatory to enhance the quality of the product.

In the field of Oils and Fats, FARE Labs is certified as a National Reference Laboratory (NRL) by FSSAI. Its testing reports are considered equivalent to FSSAI results. We have worked on several R&D projects with big brands such as Cargill, Adani, ADM Agro, Bunge, Conagra, Louis Drefus, Ruchi Soya, Mother Dairy, etc. for adding new technologies and helping their products become better and more competitive. We offer many tests in the sector of Oils & Fats, with our heads being known in the industry as qualified experts on the same. Thus, we are one of the best laboratories for working in this sector for all your requirements, wherever your company lies in the supply chain.

  • Physical & Chemical Analysis (appearance, separated water, added coloring & flavoring substances, refractive index, iodine value, saponification value, specific gravity, etc.)
  • Nutritional Analysis & Labelling (energy, protein, carbohydrates, total sugar, etc.)
  • Adulterants (presence of rice bran oil, presence of kusum oil, test for the presence of oil soluble colours in oil, test for cottonseed oil (halphen test), test for sesame seed oil (baudouins test), hexabromide test, polybromide test, etc.)
  • Fatty acid profile (SFA, MUFA and PUFA) & Trans fatty acids
  • Naturally Occurring Toxic Substances (Agaric acid, Hydrocyanic acid, Hypercine and Safrole)
  • Vitamins (A, D, E, K, B-Complex)
  • Minerals (calcium, iron, magnesium, manganese, potassium, etc.)
  • Mycotoxins (total aflatoxin, aflatoxin B1, aflatoxin B2, etc.)
  • Heavy metal residues (lead, tin, arsenic, copper, cadmium, etc.)
  • Natural & Synthetic Colors (canthaxanthin, annatto extract(bixin), beta apo-8 carotenal, beta carotene, brilliant blue FCF, caramel colors (ammonium sulphite process), etc.)
  • Melamine
  • Additives (guaiac resin, iso propyl citrate mixture, citric and fatty acid esters of glycerol, phosphoric acid, polydimethylsiloxane (DMPS), lactic and fatty acid esters of glycerol (LACTEM), mono and diglycerides of fatty acids, polyglycerol esters of fatty acid, etc.)
  • Pesticide Residues
  • Stability Testing (using Rancimat)
  • Microbiological parameters (total plate count, total coliform count, yeast and mould count, salmonella and shigella, E. coli, etc.)
  • Molecular Testing
  • Allergens (celery, mollusc, milk, egg, fish, etc.)
  • GMO Testing
  • Test for active Components (Qualitative)
  • Particle size analysis
  • ETO and ECH Testing
  • MCPDs and GE Testing
  • Food Application and recipe engineering
  • Radioactive residues
  • Steroids and Hormone Testing
  • Dioxins, PCBs, PAHs & Furans
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