Oils and fats are key components in many foods. Their inclusion and interactions can impact processing, taste, aroma, texture, nutritional properties and shelf life. As such, they play a pivotal role in product performance and appeal. Our experienced analytical experts help you understand how to get the best out of these multifunctional ingredients.
By using our exceptional knowledge and a broad range of analytical techniques to characterise and profile the components of oils, fats and lipids. These insights give us huge scope to delve deeper and support specific product goals. From creating the ideal texture to tempt consumers, to substantiating health claims and investigating off-notes or nutritional degradation, our accurate analysis is an invaluable asset.
We can help you: