13. Edible Oils/ Seeds / By-Products and Fats - EFRAC | Drug, Food, Gas, Proficiency Testing Laboratory
Button

Enquire Now

    Edible Oils and Fats

    Edible oil is basically a fatty acid liquid which has been extracted from several vegetables as well as from animal tissues. Edible oils needs to refined before entering into market for consumption. South Asian cuisine uses a large variety of edible vegetable oils, fats and spices. Middle East and South Europe also use locally grown olive oil for cooking.

    Edible oil with 96% TAG, (triacylglyceride, an ester derived from glycerol and three fatty acids) additionlly contains mono – and diglycerides, phosphatides, cerebrosides, sterols, terpenes, fatty alcohols, fatty acids, fat-soluble vitamins, and other substances. Based upon the substances of the Edible oil, every manufacturing companies had to maintain the accurate quality and standards of Edible oils.

    EFRAC’s facilities include different branches of research and analysis and analytical services for food for providing appropriate results to the clients. EFRAC has well equipped food testing division offering various kinds of testing like Edible oils and Fats for helping the clients from the Food Industry. Our scientists of adequate expertise in separation techniques and have profound knowledge of analyzing unknown chemical compounds. Specialists with industry based experience can analyze cases and deduce the root cause of reported problems.

    Oil Seeds & By-Products

    India’s domestic consumption of oilseeds is catered to, by domestic production and imports. Soybean, Groundnut, Rapeseed & Mustard are major sources of edible oil with Peanut, Sunflower & Copra being the others. Uncrushed oilseeds have large concentration of Energy and moderate concentration of Protein & Fibre. Oil meals are thus a major energy source in diets of lactating dairy cows.

    Oil extraction technology influences the consequent nutrient content in meals. Moreover, ruminal microorganisms greatly degrade Oilseed and Oil meal Protein. To obviate this problem, they are treated to ensure reduction in degradability prior to their usage as animal feed. Testing and Analyzing various parameters applicable to edible oil quality is extremely important in order to ensure their conformance with established standards and address public health concerns.

    EFRAC has 40000 Sq. ft. of World-Class Facility with well equipped Food Testing Division. The highly trained Lab Technicians and Scientists has been providing successful results to the clients at a global platform. We at EFRAC, believe in the right process and the highly trained QA and CRM team has been addressing various questions regarding guidelines, methods, and standards applicable for various product matrices and for various countries.

    PARAMETERS

    WET CHEMISTRY:

    • Apparent Density • Refractive Index • Moisture, Volatile and insoluble Impurity • Rancidity • Volatile matter • Colour • Free Acidity • Acid Value • Iodine Value • Saponification Value • Unsaponifiable matter • Flash Point • Acetyl Value • Hydroxyl Value • Optical Rotation • Specific Gravity • Melting Point (Slip Point) • Anisidine Value  • Ascorbyl (Palmitate+ Stearate) • Hexane • Polydimethylsiloxane • Reichert Value • Polenske Value • Baudouin test • Mineral Oil Chlorophyll • Allyl isothiocyanate (AITC)• Relative & Apparent Density • Rancidity • Saponification Value • Cloud Point • Bellier Turbidity Temperature Test • Anisidine Value • Polydimethylsiloxane • Soap Content • Reichert value • Crismer value • Baudouin test • Mineral Oil Chlorophyll

     

    INSTRUMENT (HPLC):

    • Synthetic colour • Beta Carotene • Vitamin A • Vitamin D • Tocopherol (α + β + γ + δ) • Tocotrienols (α + β + γ + δ) • Propyl Gallate • Tertiary butyl hydroquinone (TBHQ) • Butylated hydroxyanisole (BHA) • Butylated hydroxytoluene (BHT) • Citric acid • Sodium citrates • Total Carotenoids • Crismer value • Ascorbyl (Palmitate+ Stearate) •

    INSTRUMENT (IC):

    • Test for Bromide

    INSTRUMENT (UV):

    • Phosphorus

    INSTRUMENT (GC):

    • Fatty Acid • Cholesterol • Squalene • SFA • MUFA • PUFA • TFA • EPA • DHA • Omega-3 • Omega-6 • Omega-9

    OTHER PARAMETERS:

    • Titre of Fatty Acid • Aflatoxins • Conjugated Dienes & Trienes • Hexane • Ascorbyl (Palmitate+ Stearate) • Dilauryl thiodipropionate • Monoglyceride citrate • Glyceride Profile • Polydimethylsiloxane • Soap Content • Reichert Value • Polenske Value • Halphen test • Erythrodiol content  • Baudouin test • Mineral Oil • Pestic Relative Density • Apparent Density • Refractive Index • Brassicasterol • Campesterol • Stigmasterolm • Beta-sitosterol • Delta-5-avenasterol • Delta-7-stigmastenol • Delta-7-avenasterol • Chlorophyll• Pesticide Residue • Heavy metals • Polar compounds • Bleachability Index • DMSO • Allyl iso-thocyanate • Lecithin • Melamine• Polar compounds • Bleachability Index • Dioxin & Furan • 3-MCPD • PAHs • PCBs • Conjugated Dienes & Trienes • Squalene • Hexane• Flash Point  • Total Carotenoids •

     

    METHOD OF ANALYSIS

    • FSSAI Laboratory Manual • IS • ISO • AOAC • AOCS • DIN EN • CODEX

    INSTRUMENTS

    • HPLC • GC-FID • LC-MS/MS • GC-MS/MS • UPLC-PDA/FLD • ICP-MS • ICP-OES • AAS-FLAM/GTA/VGA • FTIR • KF • DSC • IC • ELISA