Edible Oils Fat & Allied Products Testing

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