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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.)

3-MCPD and Glycidyl Esters Testing

At FARE Labs Pvt. Ltd., we are committed to ensuring the safety and quality of food products through comprehensive testing for harmful contaminants. Among these contaminants, 3-MCPD (3 Monochloropropane-1,2-Diol) and glycidyl esters (GEs) have garnered significant attention due to their potential health risks. These substances are often formed during the processing of food oils and fats, particularly through refining processes. Our advanced testing services help food manufacturers comply with safety regulations and protect consumer health.

1. What is 3-MCPD?
3-MCPD is a chemical compound that can form during the production of refined oils, especially under high temperatures. It is classified as a contaminant, and exposure to high levels of 3-MCPD has been associated with adverse health effects, including potential carcinogenicity and reproductive toxicity.

2. What are Glycidyl Esters?
Glycidyl esters are formed when glycerol reacts with fatty acids during the processing of edible oils and fats. Similar to 3-MCPD, glycidyl esters are considered harmful, with studies indicating they may also pose risks to human health, particularly concerning reproductive and developmental effects.

3. Formation of 3-MCPD and Glycidyl Esters
Both 3-MCPD and glycidyl esters can form during the high-temperature processing of oils. Factors contributing to their formation include:

  • Refining processes: Such as deodorization, which often occurs at elevated temperatures.
  • Type of oil: Certain oils are more prone to the formation of these compounds.
  • Storage conditions: Improper storage can also influence the stability and degradation of oils, leading to the formation of harmful esters.

 

Health Implications

1. Toxicological Concerns

Research has shown that 3-MCPD and glycidyl esters can have toxicological effects. Key concerns include:

  • Carcinogenicity: Studies suggest a potential link between high levels of 3-MCPD and cancer risk.
  • Reproductive and developmental toxicity: Animal studies have indicated potential adverse effects on reproductive health.

 

2. Regulatory Limits

Given the potential health risks associated with 3-MCPD and glycidyl esters, regulatory bodies worldwide have established limits on their levels in food products.

1. European Union (EU)

  • Regulation (EU) No. 2019/649: This regulation sets maximum levels for 3-MCPD and glycidyl esters in food products, particularly in vegetable oils and fats.
  • EFSA Opinion: The European Food Safety Authority (EFSA) has conducted risk assessments and published opinions on the safety of these contaminants, recommending strict monitoring and control measures.

 

2. United States

  • FDA Guidelines: The U.S. Food and Drug Administration (FDA) has established guidelines for the acceptable levels of contaminants in food products. While specific limits for 3-MCPD and glycidyl esters are not yet in place, the FDA monitors these substances as part of its food safety initiatives.
  • FSMA: The Food Safety Modernization Act emphasizes proactive measures for controlling contaminants, including 3-MCPD and glycidyl esters, in food processing.

 

3. Codex Alimentarius

  • Codex Standards: The Codex Alimentarius Commission, which sets international food safety standards, has guidelines for monitoring contaminants in food products, including recommendations for 3-MCPD and glycidyl esters.
  • Code of Practice: The Codex Code of Practice for Fats and Oils aims to minimize the formation of harmful substances during processing.

 

4. Global Regulations

  • WHO and FAO Guidelines: The World Health Organization (WHO) and the Food and Agriculture Organization (FAO) have developed guidelines addressing food safety and contaminant levels, which include 3-MCPD and glycidyl esters.

Our Testing Services

FARE Labs offers specialized testing services for detecting and quantifying 3-MCPD and glycidyl esters in food products. Our methodologies ensure accuracy and compliance with national and international standards.

Testing Methods

  • Sample Preparation: We use advanced techniques for sample extraction and purification to isolate 3-MCPD and glycidyl esters from food matrices.
  • Analytical Techniques: Our laboratory employs gas chromatography mass spectrometry (GCMS/MS) to accurately detect and quantify these contaminants.

 

Benefits of Our Testing Services

  • Regulatory Compliance: Our testing services help food manufacturers comply with local and international regulations, ensuring product safety and marketability.
  • Consumer Safety: By identifying harmful contaminants, we help protect consumer health and prevent foodborne illnesses.
  • Quality Assurance: Regular testing enhances product quality and brand reputation, fostering consumer trust.

1. Accredited Testing

FARE Labs is accredited by NABL under ISO/IEC 17025:2017 standards, ensuring that our testing processes meet international quality benchmarks.

2. Experienced Team

Our team consists of highly qualified professionals with extensive experience in food safety testing. We are dedicated to delivering accurate results and valuable insights to support your operations.

3. State-of-the-Art Facilities

Our laboratory is equipped with advanced analytical technology, allowing us to perform precise and reliable testing for 3-MCPD and glycidyl esters.

4. Quick Turnaround Times

We understand the urgency in the food industry. Our efficient testing processes ensure quick turnaround times without compromising quality.

Trans fatty acids (TFAs) are unsaturated fats that can have detrimental effects on health, contributing to heart disease and other cardiovascular issues. Monitoring the levels of trans fats in food products is crucial for public health and regulatory compliance. At FARE Labs, we specialize in the estimation of trans fatty acids using Gas Chromatography (GC) in accordance with the following standards:

  • AOAC 996.06
  • AOAC 969.33
  • AOCS Ce-1j-07
  • WHO Global Lab Protocol
  • FSSAI Manual 2: 2015

These methods provide accurate and reliable quantification of TFAs, helping manufacturers meet regulatory standards and ensuring consumer safety.

The method for estimating trans fatty acids involves several key steps:

Estimating trans fatty acids (TFAs) by Gas Chromatography (GC) is a crucial analytical process in food chemistry, particularly due to the health implications associated with trans fats. Trans fatty acids, which are often found in partially hydrogenated oils, can raise low- density lipoprotein (LDL) cholesterol levels and increase the risk of heart disease. The GC method for analyzing TFAs typically involves sample preparation, derivatization, and chromatographic separation. Initially, lipid samples are extracted from food matrices using solvents such as hexane or chloroform-methanol. The extracted fats are then subjected to a derivatization process, usually involving transesterification, where fatty acids are converted into fatty acid methyl esters (FAMEs). This step is essential as it enhances the volatility and detectability of the fatty acids during GC analysis.

The Need

Trans fats are commonly found in partially hydrogenated oils used in processed foods, snacks, and baked goods. Due to their adverse health effects, many countries, including India, have set regulations to limit trans fat levels in food products. Estimating TFAs is vital for:

  • Regulatory Compliance: Ensuring food products adhere to FSSAI guidelines and labeling requirements.
  • Public Health: Reducing the consumption of harmful fats to promote better health outcomes.
  • Quality Control: Helping manufacturers maintain product quality and integrity.

Mineral oil hydrocarbons which are classified in general as mineral oil saturated hydrocarbons (MOSH) and mineral oil aromatic hydrocarbons (MOAH) and are mainly derived from crude oils, coal and biomass. Mineral oil hydrocarbons (MOSH & MOAH) are found in variety of products such as food packaging, inks, lubricating oils and in cosmetics. During the production and transportation, they can migrate and act as contaminants. Basically, mineral oil hydrocarbons do not appear in raw materials but appear in the processed foods and food contact materials and are process contaminants. MOSH & MOAH are reported to have adverse health effects. The main cause of MOAH is an increased risk of cancer. MOSH may accumulate in the body and cause organ damage to liver, spleen and lymph nodes.

Importance of MOSH & MOAH Testing

Testing for MOSH and MOAH is critical for:

  • Regulatory Compliance: Many countries have established maximum allowable limits for these compounds in food products. Compliance with these regulations is essential for manufacturers.
  • Consumer Safety: Monitoring MOSH and MOAH levels helps protect consumers from potential health risks associated with exposure to these compounds.
  • Quality Assurance: Regular testing can help manufacturers maintain high-quality standards in their products, ensuring safety and enhancing brand reputation.

As per EU guidelines, Recommendation (EU) 2017/84, the following regulations have come into effect on the MOAH as of now, but no set limits on MOSH.

  • 0.5 mg/kg for dry foods with a low fat/oil content (≤ 4% fat/oil)
  • 1 mg/kg for foods with a higher fat/oil content (4% f at/oil, ≤50% fat/oil)
  • 2 mg/kg for fats and oils (50% fat/oil)

The above mentioned limits apply to the total amount of MOAH in food regardless of the source. Manufacturers must make sure that the total migration of MOAH from food contact materials do not exceed the above specified levels.

  • 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
  • Solid Fat Content by Pulse NMR
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