Edible oils are among the most abundant cooking ingredients in the world. They are extracted from plants, seeds, nuts, and fruits. Depending on oil type, they are used in baking and frying food and for noncooking products such as salad dressing, margarine spreads, and dips.
We understand edible oils present analytical challenges due to their chemical complexity. Learn about our easy-to-use solutions to analyze oils for nutrition, contamination and composition, as well as adulteration and authenticity.
Edible oils are among the most abundant cooking ingredients in the world. They are used in baking and frying and for products such as salad dressing, margarine spreads, and dips. They are also used to produce nonfood products such as cosmetics and feedstock for making biodiesel fuel.
Learn now near-infrared analysis can be used to: ensure edible oil quality at material reception; reduce costs with rapid analysis that replaces time-consuming wet chemistry techniques; guarantee final products meet specification before shipment.
This application note presents a straightforward system for the analysis of calcium and magnesium in a variety of food oils. Calcium and magnesium are determined directly in a variety of food oils using Flame Atomic Absorption Spectrometry.
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