Edible Oils

Analysis of Quality Parameters in Oils and Fat

Oils and fats are characterized principally by their state of unsaturation determined by Iodine value (IV) and %Trans content which are readily measured with NIR. Other properties such as  Moisture content, Melting Point, Cloud Point, Saponification Number, Acid Value and Free Fatty Acid (FFA) content can also be measured.  It is also possible to provide oil degradation parameters such as Peroxide Value or Anisidine Value.

FT-NIR analysis of oils and fats is fast (typically 1-2 minutes per sample) easy to perform (simply place the sample in a 2ml disposable vial) and environmentally friendly requiring no solvents for titrations or cleaning. we can supply pre-calibrated instruments and also provide custom calibrations where required


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