Our services for fats and oils
|- Review of declaration and labeling
||- Seed oils (rape, pumpkin seed, sunflower)
|- Test for general marketability
||- Edible oils from nuts (walnut, hazelnut, peanut)
|- Review according to the principles for edible fats and oils
||- Pulp oils (olive oil, palm oil)
|- Fatty acid spectrum, including trans fatty acids
||- Animal fats
|- Chemical parameters: Acid number/free fatty acids,
peroxide number, anisidine number, iodine number,
|- Spreadable fats (margarine)
|- Sensory product testing
The requirements placed on the quality of fats and oils are characterised by various parameters and are defined in the principles for edible fats and edible oils contained in the German Food Code (DLMB) and in a number of retail brand programmes.
Edible fats and oils are obtained from animal and plant-based raw materials. Edible fats are semi-solid to solid up to 20°C, while edible oils are liquid at 20°C. The characteristic fatty acid composition is particularly interesting from an analytic perspective. In addition to the dietically valuable omega 3 and omega 6 fatty acids, edible fats and oils also contain trans fatty acids that can be harmful when consumed in large quantities.
Analysis of foreign substances and contaminants such as polycyclic aromatic hydrocarbons (PAHs), mineral oil residue, plant protection agents and plasticisers is particularly important in the group of fats and oils.