CIL Provides Accredited Edible Oil & Fats Inspection Services in Bhopal, Madhya Pradesh, India. Total (Free) Fatty Acids, When oil is used to deep fry food items, the oil will degenerate as its exposed to high temperatures, oxygen, and moisture generated through the cooking process. This combination leads to chemical changes, including the formation of hydrolysis products such as free fatty acids. Free fatty acids often result in undesirable effects for the oil, including off flavors, a lower smoke point, and unwanted coloration. Neutral Oil Loss, Crude oils are refined to remove unwanted minor components that make oils unappealing to consumers. During refining, the goal is to minimize damage to the neutral oil and loss of valuable minor constituents. The components to be removed are all compounds that are detrimental to the flavor, color, stability, and nutritional safety of the refined oil. These compounds are primarily phospholipids, free fatty acids, pigments, volatiles, and contaminants. Testing in this realm measures how much of the more valuable neutral oil is lost through the refining process. Peroxide Value, The most widely used option for measuring the state of oxidation in fats and oils, this test measures how much an oil sample has undergone primary oxidation, but not its stability. Any detection of peroxide suggests rancidity in unsaturated fats and oils. Physical Characteristics, Colour testing methods are used to conduct tests for fats and oils as visual elements can also indicate details about the substances stability and oxidation state, or potential for rancidity. CDG will use both the Hunter Lab and Gardner colour tests for sample comparisons. CIL Lab allows a precise definition of the colour of a test sample. Colour analysis can be used to evaluate color change due to exposure for example. Visual colour and spectrophotometer readings can also be affected by surface texture, processing method, and viewing light sources. The Gardner Color Scale is a one dimensional scale used to measure the shade of the color yellow, which is the common hue for most oils and fats. Improved capabilities, more options, Get accurate and necessary heavy metals testing for your food products from CDG. Make Barrow Agee Your Partner for Tests for Fats and Oils. As a feed and food safety testing lab, CDG is committed to helping you ensure the quality of the products you entrust to us. Whatever your sample may be, we will partner with you to identify any unwanted or underperforming elements as well as the positive aspects of your samples. Our laboratory offers a comprehensive suite of testing for both lipid characteristics and quality. We have American Oil Chemists Society (AOCS) chemists on staff and adhere to AOCS testing methods and procedures. CDG is a full service laboratory that you can rely on for all of your testing needs. From microbiology and organic chemistry testing to support for animal feeds and pesticides, our expert team is ready to provide you with the results you need as quickly as possible while providing a timely, professional, and easy experience along the way. CDG provides a comprehensive state of the art Edible Oil Testing Program. By conducting the testing and analysis of Edible Oil samples we can evaluate their quality, quality confirmation, blending evaluation, ensuring the right blend vis a vis blend is supplied, to ensure there is no contamination, confirm and validate if the Edible Oil meets the technical and environmental requirements of national and international standards. Tests for Edible Oil are carried out as per FSSAI, PFA, BIS.