Fats and Oils Analysis

Fats and oils serve many chemical, physical and nutritional functions in food. They play a role in the appearance, flavour and texture ensuring products are appealing to the consumer. Our expert technical specialists have wide-ranging expertise in the analysis of oils, fats and lipids enabling us to look at stability, shelf-life, authenticity, nutritional labelling and quality.

As a UKAS accredited laboratory and a FOSFA Full Analyst Member laboratory we use a variety of chromatography, spectroscopy and wet chemistry techniques and are able to carry out analysis to internationally recognised methods including the AOCS, AOAC and ISO as well as using our own in-house developed methods.

With proven experience in analysis of fats and oils in finished products, we are experts in developing and validating matrix/ingredient specific methods, for example functional lipids such as omega 3 or 6 and plant sterols. Our popular techniques include HPLC and FTIR analysis.

Lipids Stability

When developing a new product or re-formulating an existing one, it is important to ensure that the desired attributes and quality are maintained throughout the entire shelf life.   Ingredients, foods and supplements can undergo deteriorative changes that can affect chemical, sensory and nutritional properties.   We offer a range of different lipid analysis methods to assess the stability of fats and oils either as raw materials or in finished product including accelerated shelf life testing, peroxide value (PV), anisidine value (AV), thiobarbituric acid (TBA), free fatty acid analysis (FFA) and gas chromatography-mass spectrometry.

Fats and Oils Authenticity

The authenticity of premium oil is a continuing challenge for the industry.  We have expertise in the authentication of oils such as extra virgin olive, evening primrose, walnut and almond.  By understanding the markers that can indicate adulteration with refined or cheaper oils such as sunflower or rapeseed, we provide you with assurance of a premium oil or the evidence of an adulterated or substituted oil.

Characterisation of Lipids

If you want to understand the functionality of fat in your product or optimise a blend /reduce the fat content from a cost or nutritional perspective, lipid characterisation (through lipid analysis and lipid testing) is key to ensuring the fat behaves as expected in your product to ensure consumer acceptability.  The techniques we use will enable full characterisation (including triglyceride regio-isomers (TAG)) and will help compliance with regulations, an understanding of the impact of processing and may also help reduce costs!

We can help with:-

Techniques we use:-

  • Rancimat
  • Oxipres
  • High Performance Liquid Chromatograph (HPLC)
  • Gas Liquid Chromatography (GC)
  • NMR and FTIR Analysis
  • Scanning Electron Microscopy (SEM)
  • Confocal Microscopy
  • Differential Scanning Calorimetry (DSC)
  • Thermogravimetric Analysis (TGA)
  • Broad range of wet chemistry techniques


More Resources

Specialist Scientific Services - RSSL Brochure
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Importance of Oxidative Stability in the Shelf Life of Foods and Ingredients - White Paper
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Contact

For any questions regarding our services, getting a proposal or submitting samples, please contact the team on:

t: +44 (0)118 918 4076
e: enquiries@rssl.com

   

Email
Food Product & Ingredient Development

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