Oils & Fats Analysis

Oil and fats are important parts of the human diet and more than 90% of the world production from vegetable, animal and marine sources is used as food or as ingredient in food products. World demand for dietary oils and fats is steadily increasing.

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Oils and fats serve as a rich source of dietary energy. They contain certain fatty acid components which are essential nutrients and their functional and textural characteristics contribute to the flavour and palatability of many natural and prepared foods. Modern advances in oils and fats technology and science of nutrition have led to

the need for greater awareness of the composition and structure of dietary lipids and many new test methods and analytical procedure have been recently introduced. This course will cover the general methods used to examine oils and fats for their physical properties and more basic analytical criteria, procedures to give detailed information on their quality criteria.

Who should attend?

Technicians, Chemists, Supervisors and Laboratory Managers engaged in oils and fats analysis.

Course Duration

5 days

Topics covered

This course covers theoretical and practical aspects of plant oils and fats analysis.

Theoretical

• The importance of oils and fats analysis.
• Theoretical basic for oils and fats analysis.
• Assess the results of oils and fats analysis.

Practical Work

The practical part of this course will include the following tests:

• Volatile matter at 105⁰ c
• Insoluble impurities
• Relative density
• Refractive index
• Acid value
• Peroxide value
• Saponification value
• Unsaponifiable matter
• Iodine value
• Fatty acid composition
• Iron
• Lead
• Copper