Fats and Oils
Testing for fats, oils, and lipids comes in two major categories: rancidity, and physical characteristics.
Rancidity testing determines the level of oxidation in a sample. When a lipid goes rancid, its value as a foodstuff is compromised, as the lipid will develop a foul or stale flavor. Proper rancidity testing is essential in determining not only the quality of the current product but the shelf life of the product as well. Eurofins offers the following rancidity testing:
- Peroxide Value (PV) testing determines the amount of oxidation in a lipid sample. Peroxides are the first indicator that a lipid is oxidizing.
- Anisidine Value (p-AV) testing determines the number of aldehydes in a lipid sample. This test is often paired with the PV, as aldehydes are the secondary indicator of lipid oxidization.
- TOTOX is a calculation including both PV and p-AV values.
- TBA Rancidity (TBAR) testing also measures aldehydes created during the oxidation of lipids.
- Free Fatty Acids (FFA) testing determines the number of fatty acids that are liberated from their triglyceride structure. This reaction causes a lipid to become slightly acidic.
- Oil Stability Index (OSI) and Active Oxygen Method (AOM) testing subject the lipid to adverse conditions to determine how resistant a lipid is to oxidation.
In addition, Eurofins offers a battery of tests to determine the physical characteristics of a fat, oil, or lipid sample. These tests include the following
- Insoluble Impurities
- Unsaponifiable Matter
- Neutral Oil Loss
- Smoke Point
- Flash Point
- Color (by Wesson, FAC or Lovibond scale)
- Capillary Melting Point
Our ISO 17025:2005 accredited laboratories offer a comprehensive suite of testing for both lipid characteristics and quality. Our laboratory staff includes American Oil Chemist Society (AOCS) Approved Chemists.