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Oil and Fats Inspection In Indore

Oil and Fats Inspection In Indore

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CIL Provides Accredited Edible Oil & Fats Inspection Services in Indore, Haryana, India.Edible cooking oils and fats are defined by CodexAlimentarius Commission as food stuffs which are composed of glycerides offatty acids. These may be of vegetable, animal or marine origin. They may alsocontain trace amounts of other lipids like phosphatides, of unsaponifiableconstituents, free fatty acids naturally present in them. Cooking oils play acentral role in our daily nutrition and as a raw material for the foodindustry. Apart from being an important dietary source, cooking oils contributeto flavour and palatability of prepared foods. Recent circumstances highlightedthe importance of Food safety and FSSAI has made its laws and norms stricter.FSSAI acts made food testing, shelf life analysis, nutritional labelling,sensory evaluation mandatory to enhance the quality of the product. MajorlyConsumed Cooking Oils Include Seed oils, nut oils and pulps, Rapeseed,sunflower, safflower, linseed, pumpkin seeds, sesame, Grain sprouts, Nuts(walnut, hazelnut, peanut), Palm, coconut, soy, avocado, Olive oil (accordingto act (EWG) No 2568,9), Oil from melon or guard seeds (pumpkin seed oil,watermelon seed oil), Animal oils and fats (fish oil, beef tallow etc.), Lecithin,Margarine, spreadable fats. In the past we have seen incidents of oiladulteration where groundnut oils contained undeclared less quantities ofcheaper oils like soybean oil. Likewise, cottonseed oil adulterated withpalmolein oil. Detection of these adulterations is no more difficult in thesetimes where accurate analytical techniques were developed and a lot moreresearch work is being done to increase the efficiency of detection. SafetyIssues and Regulations Associated with Cooking Oils. Cooking oil comes underwidely utilized food commodity and hence its quality check is most discussed.As mentioned above, now a days unfortunately, adulteration plays a destructiverole i food products quality and safety like blending quality oil with cheapoils is the most concerned safety issue especially from the customer's voice.Long term storage of fat and oil containing foods are more susceptible to auto oxidationreaction and results in by products which exert undesirable colour and flavour.One of the important factors affecting quality and value of oils are Free FattyAcids (FFA). These are products of a chemical reaction called hydrolysis ofoils. These are susceptible to oxidation and leads to rancidity. When foodscontaining oils and fats are cooked at very high temperatures, hydrolyticrancidity can occur. Congeal points, viscosity, cloud point, melting point andrelated parameters of fats and oils determine the texture or consistency offood products. Whereas, stability of oils during storage and cooking isdetermined by chemical characteristics like iodine value, saponification value,peroxidase value etc. We all are aware of the term Trans Fats mentioned undernutritional labelling of a food product. These trans fats are associated withincreasing LDL cholesterol level in blood. LDL is bad cholesterol and is knownto increase the risk of heart attacks. Trans fats are manufactured through aprocess called hydrogenation. Keeping in view of this, FDA has taken steps toremove artificial trans fats in processed foods. In 2015, FDA determined thatpartially hydrogenated oils (PHOS), the major source of artificial trans fat inthe food supply, are no longer Generally Recognized as Safe or GRAS foods. Prevalenceof 3 MCPD (3 Monochloropropane 1,2  DiolEsters) and Glycidyl Esters (GEs) in edible oils has been a topic of discussionas far as human safety is considered. 3 MCPD consumption in higher amounts islinked to kidney damage, reduced male fertility and glycidyl Esters consumptionmay be carcinogenic and genotoxic. Regarding safety of refined oils, ScientificPanel on Oils and Fats at FSSAI (Foods Safety and Standards Authority of India)reported that refined oils are totally safe to use as cooking oil and refiningreduces the chance of aflatoxin poisoning. Total Polar Compounds (TPC) is ameasure of quality of oil. These compounds increase when oil is reheatedrepeatedly. High concentrations of TPC when consumed for loner time may causehypertension, Alzheimer's disease, liver abnormalities etc., according to FSSAIregulations, TPC has to be within a limit of 25 percent. Hence, ensuring thesafety and quality of a food product through food quality testing is veryimportant. Evaluating the degree of deterioration in cooking oil during storageand cooking helps to maintain the quality of finished products. The  CDG  advantages, Sampling on site, in accordancewith national or international standards. Our analytical services are performedwith state of the art equipments. Fast turn around time (TAT). Local contactwith a global network. Online services ordering and analytical results on line(EOL). Active Participation in industry associations and regulatory bodiesallowing early advice on potential food scares and legal obligations. Expertadvice related to testing schemes, on site check for hygiene and allergens,labelling advice and traceability. Reliable results. International presence.

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