Food & Agriculture Product Testing

Edible Oils & Fats Testing

Food quality testing is critical for guaranteeing the safety and quality of food products containing oils and fats. The ability to assess the degree of deterioration in cooking oil throughout storage and cooking aids in the preservation of finished product quality. At Doctors’ Analytical Laboratories our team of experts perform testing requirements as per FSSAI from Nutritional labelling & adulteration to testing of contaminants toxins in Edible Oils & fats

Test Parameters

  • Physical & Chemical Analysis (appearance, separated water, added coloring & flavoring substances, refractive index, iodine value, saponification value, specific gravity, etc.)
  • Nutritional Analysis & Labelling (energy, protein, carbohydrates, total sugar, etc.)
  • Adulterants (presence of rice bran oil, presence of kusum oil, test for the presence of oil soluble colours in oil, test for cottonseed oil (halphen test), test for sesame seed oil (baudouins test), hexabromide test, polybromide test, etc.)
  • Fatty acid profile (SFA, MUFA and PUFA) & Trans fatty acids
  • Naturally Occurring Toxic Substances (Agaric acid, Hydrocyanic acid, Hypercine and Safrole)
  • Vitamins (A, D, E, K, B-Complex)
  • Minerals (calcium, iron, magnesium, manganese, potassium, etc.)
  • Mycotoxins (total aflatoxin, aflatoxin B1, aflatoxin B2, etc.)
  • Heavy metal residues (lead, tin, arsenic, copper, cadmium, etc.)
  • Pesticide Residues
  • Microbiological parameters (total plate count, total coliform count, yeast and mould count, salmonella and shigella, E. coli, etc.)