Food Testing New >> Industries >> Fats and Oils

Fats and Oils

Sidebar Image

Fats and Oils

The International Olive Council (IOC) has accredited Eurofins CAL for the chemical analysis of olive oil, the first independent U.S. lab to achieve the designation. Read the whole story here.

Oils, fats, and lipids are relatively interchangeable names for a variety of chemical compounds that share common solubility 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. Two common and related issues for fats and oils that Eurofins has expertise in are rancidity and stability:

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. 

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' testing services for fats and oils include: 


Let's start the conversation

Contact us with your questions or testing needs!