Oils and Fats

Cooking oils and fats come in a huge variety of flavors, types and blends. Consumers and food service establishments demand options such as cold-pressed, refined, virgin, extra virgin and other varieties to meet different nutritional requirements, diets and cuisines. Food producers need to ensure that their oils and fats are thoroughly tested and analyzed in order to fully disclose information about their contents, quality and purity to their customers. Conducting tests, and other analysis, regarding fats and oils ensures the safety and quality of all products. Testing also helps prevent potential spoilage due to rancidity as it can help determine the shelf life of the products

 

Rancidity and physical characteristics are the two main types of testing done to fats and oils.  Rancidity tests examine the quality and shelf life of a product.  It is useful for the safety of consumers and manufacturers. 

Fats, Oils and Oilseeds Testing examine the level of oxidation in a sample and it’s physical characteristics.  Different rancidity tests can provide the manufacturer with information about the oil’s stability, quality and longevity.  Physical tests can provide information about characteristics such as smoke point or color  

 

At METS Labs

·       We analyze the samples for a variety of factors and attributes

·       We are accredited with EIAC and GAC with ISO/IEC 17025 certification

·       We follow international standard methods for testing like ISO/ AOAC/METS IP,ASTM

·    We offer multiple analyses, including specific analytics for the quality and authenticity of your products (oxidation parameters, acid value, free fatty acids, oxidative stability and more) sensory evaluation (refined and virgin oils, profiling, expert assessments, synchronisations, basic descriptive analyses)

·       Examination of residues and contaminants (organic and inorganic contaminants, mycotoxins, pesticides),

·       GMO testing

·       We also offer label examination and sampling services.

·       We can help you with all your Fats, Oil testing, analysis, scientific research and development, inspection, certification, engineering, failure investigation, and product development needs including:

o   Peroxide Value (PV) Testing

o   Anisidine Value (p-AV) Testing

o   TBA Rancidity (TBAR) Testing

o   Free Fatty Acids (FFA) Testing

o   Oil Stability Index (OSI) Testing

o   Active Oxygen Method (AOM) Testing

o   Moisture Insoluble Impurities Testing

o   Unsaponifiable Matter Titer Testing

o   Neutral Oil Loss Testing

o   Smoke Point Testing

o   Flash Point Testing

o   Color (by Wesson Testing