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.
PARAMETERSWET 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 • Cloud point • Bellier Turbidity Temperature • 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) 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 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 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 |
Drug & Cosmetic 
Microbiological 
Method 
Waste 
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