Fats, Oils & Fat Emulations
Edible oils and fats, derived from plant and animal sources, play a vital role in cooking, nutrition, and food processing. Common plant-based oils like coconut, olive, mustard, soybean, sunflower, and flaxseed oil vary in their fatty acid composition—ranging from saturated to monounsaturated and polyunsaturated fats—each offering unique health benefits and culinary uses.
Description.
The parameters are key indicators used to assess the quality, purity, and safety of edible oils and fats. They include physical and chemical properties, spoilage markers, harmful contaminants like heavy metals and pesticides, as well as signs of adulteration. These tests ensure that the oils meet food safety standards and are safe for consumption.
Product
Test Parameters
Milk/Milk powder, Dairy whitener and whey powder/Cream powder / Flavoured milk / Khoa or mawa/Sweetened condensed milk /Chakka/ Edible acid casein/ Chhana or Paneer /cheese Fermented milk / Evaporated or concentrated milk/ Milk Fat or Butter Oil /Ghee/Table Butter/ Malai / Ice Cream or Kulfi or Chocolate Ice Cream or Softy Ice-Cream/ Milk ice or milk lolly
Physical: Appearance, Odour, Taste Adulterants, Preservatives, Neutralizers
Chemical: Moisture, Total solids, Milk Fat, SNF, Milk protein in milk solids-not-fat, Titrable acidity, Insolubility Index, Total ash, Scorched particles, Total Sodium, Urea, Lactose content as anhydrous lactose, pH ,Reichert Meissl value, Polenske value, Butyro-refractometer reading, FFA as Oleic Acid, Peroxide Value, Baudouin Test, Presence of βsitosterol, Iodine value, Saponification value, Fatty acid composition, Vitamin A, Vitamin D
Microbiological: Aerobic Plate Count, Coliform Count, Staphylococcus aureus (Coagulase positive), Salmonella sp, Yeast & Mould count, Bacillus cereus Listeria monocytogenes, Sulphite Reducing Clostridia, Enterobacter sakazakii (Cronobacter sp)
Heavy Metals: Lead, Copper , Arsenic, Tin, Cadmium Mercury, Methyl mercury
Contaminants: Aflatoxin M1, Melamine, Pesticide Residues, Antibiotics
Frequently Asked
Why are chemical parameters like saponification and iodine value tested in edible oils?
What does a high peroxide value in oil indicate?
Why is it important to test for heavy metals and pesticides in edible oils?
Function
The primary function of edible oils and fats is to provide energy, support the absorption of fat-soluble vitamins (A, D, E, and K), and contribute to the texture and flavor of food. They also supply essential fatty acids like omega-3 and omega-6, which are vital for brain function, hormone production, and cell structure. In food processing, oils and fats improve shelf life, moisture retention, and palatability.