Quality assurance of fats and oils

Flavor Components of Fats and Oils, Lipid Oxidation Measurement Methods, Marine Mammal Oils, Modification of Fats and Oils via Chemical and Enzymatic Methods, Novel Separation Techniques for Isolation and Purification of Fatty Acids and Oil By-Products, Quality Assurance of Fats and Oils, Tree Nut Oils. 

Among the parameters often checked or evaluated for quality assurance of edible oils are those related to the makeup of the oil or their properties. Table 1 summarizes a list of parameters usually employed to assess quality of edible fats and oil. However, not all parameters listed may be evaluated for each oil. 

Low Resolution Nuclear Magnetic Resonance (LR-NMR) systems are routinely used for food quality assurance in laboratory settings [25]. NMR based techniques are standardized and approved by the American Oil Chemist s Society (AOCS) (AOCSd 16b-93, AOCS AK 4-95), the International Union of Pure and Applied Chemistry (IUPAC) (solid fat content, IUPAC Norm 2.150) and the International Standards Organization (ISO) (oil seeds, ISO Dis/10565, ISO CD 10632). In addition to these standardized tests, low resolution NMR is used to measure moisture content, oil content and the state (solid or liquid) of fats in food. Table 4.7.1 summarizes common food products that are analyzed by low-resolution NMR for component concentration. 

A series which presents the current state of the art in chosen areas of oils and fats chemistiy, including its relevance to the food and pharmaceutical industries. Written at professional and reference level, it is directed at chemists and technologists working in oils and fats processing, the food industry, the oleo-chemicals industry and the pharmaceutical industry, at analytical chemists and quality assurance personnel, and at lipid chemists in academic research laboratories. Each volume in the series provides an accessible source of information on the science and technology of a particular area. 

The Technical Services function of AOCS establishes, revises, and annually updates AOCS Methods, the Official Methods and Recommenced Practices of the American Oil Chemists Society22 for fats, oils, and soap technology Spanish AOCS Methods, a Spanish translation of the more commonly used AOCS Methods and Physical and Chemical Characteristics of Oils, Fats and Waxes. Leaders of the methods development committees coordinate closely with AOAC International (formerly the Association of Official Analytical Chemists). AOCS Methods are recognized as Official Methods in US FDA activities and when litigation becomes necessary in industry trade. Additionally, the Technical Services function operates a Laboratory Proficiency Program (formerly the Smalley Check Sample Program) and oversees distribution and statistical analysis of 30 different series of basic laboratory quality assur-ance/quality control test samples. Certification as AOCS Approved Chemists, or as AOCS... 

The quality assurance program for manufacture of butter oil, or anhydrous milkfat (AMF), also focuses on the quality of the raw materials. Naturally, many of the same considerations apply to handling raw cream for AMF manufacmre that apply to butter, except that vacreation is not used. As it is stored under ambient conditions, care against oxidation is essential. Oxidation is perhaps the most important mechanism by which milkfat deteriorates in quality. As the oxidation reaction is autocatalytic (i.e., the products of the reaction act as catalysts to promote further reaction), the normal quality-control tests, peroxide value and free fat acidity, could give misleading results when applied to stored butter. Methods of deaeration have been developed that could reduce potential oxidation (74). 

Gertz, C., Fiebig, H.-J. Statement on the applicability of methods for the determination of pyropheo-phytin A and isomeric diacylglycerols in virgin olive oils. German Society for Fat Science (DGF), Division Analysis and Quality Assurance, Munster. 2005... 

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