Lipids, Oil and Fat Quality Testing

Lipid, Oil and Fat Quality Testing
Oils, fats and lipids are relatively interchangeable names for a variety of chemical compounds that share common solubilities in organic solvents such as ether and chloroform or methanol. Eurofins' laboratories can expertly conduct a number of analyses relevant to determining the quality and/or physical properties of fats and oils. Services include:

Rancidity in food and feedstuff may result from oxidation of the lipid component of the sample, microbiological deterioration of the sample or both. Due to the lack of a universally accepted definition of rancidity, no single rancidity test will meet every client's needs. Oils are said to become rancid when they undergo a degradation process known as oxidation. A variety of chemical compounds such as peroxides, aldehydes and free fatty acids are created as oil oxidizes. The tests that follow are those most frequently requested to monitor or predict oxidative degradation. 

Oil Stability testing indicates the ability of the fat to resist becoming rancid. The fat is heated while having air (oxygen) bubbling through it causing accelerated degradation. The reaction of the oil to this process is evaluated by two different tests.

Eurofins Scientific, Inc. offers all of the tests listed above as well as the following lipid tests of interest to the animal and pet food industries:


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