Edible Oils & Fats
Aplicaciones
Analysis of Edible Oils & Fats
Oils and fats are recognized as essential nutrients of our daily diet and contribute significantly to the regulation of different body functions. Numerous parameters are used to assess their quality. Bruker’s dedicated spectroscopy solutions enable a rapid analysis of edible oils and fats.
Edible oil producers and food processors are seeking fast and non-destructive way to analyze fats and oils for process and quality control purposes. Different parameters are used to assess the quality of edible fats and oils, including iodine value (IV), free fatty acids (FFA), trans fatty acids (TFA), anisidine value (AV), and various other parameters
Rapid quality control for edible oils can be achieved by Bruker’s dedicatedFT-NIRsolutions. The analysis is quick, cost-effective and safe to use, even for untrained staff, since no sample preparation is required. The oil is simply filled into an 8mm glass vial and measured in the sample compartment of the spectrometer.
The main application areas for FT-NIR spectroscopy are
- Edible Oils
- Olive Oil
- 煎炸油
- Marine Oils
X-ray fluorescence (XRF) enables fast and nondestructive elemental analysis of process indicators such as phosphorus and chlorine in edible oils.Bruker’sElemental Analyzer portfolioincludes high-throughput lab-basedED-XRFandWD-XRF,point-and-shoothandheldXRF,micro-XRF, and ultra-trace analysisTXRFspectrometers.Energy-dispersive spectrometers withpolarized X-rayoptics are particularly suitable for the analysis of trace level elemental concentrations in oil and similar (light) matrices.
Solid Fat Content (SFC) determination is a recognized international standard method of prime importance for food processing and development. The SFC determination is used to measure the melting profile of fat composition, ensuring proper performance of several final products, such as margarineand cocoa butter.Bruker also offers a fully automated solution including tempering procedures,TD-NMRmeasurement, and determination of the SFC value plus presentation of the melting curve.
With food fraud becoming more prevalent, checking authenticity (PDO-Product of Designated Origin) is very important in the food market area. Food producers want to protect their brand image. The consumer relies upon regulatory bodies to control the quality and origin of the food eaten. Having food adulterated is a great concern to the industry and has also large financial implications. One of the best tools to determine origin or adulteration is mass spectrometry, eitherMALDIorLC/GC MSsystems.
Rancidity of edible oil is a major problem in food related industries. It occurs during storage and is caused by free radical oxidation of unsaturated fatty acids, resulting in foul odors and tastes in the final product.Bruker's compact, yet fully automatedelectron spin resonance (ESR)system was specifically designed for measuring free radical oxidation and shelf life in food products. It will determine oxidative resistance in as little as 30 minutes measuring the free radicals instead of end products.
TD-NMR is a turn-key solution for rapid Quality/Process control and R&D in emulsion-based product manufacturing. The droplet size distribution (DSD) in油包水(O/W) emulsions asmargarine, low fat spread, and butterinfluences their taste, smell, and appearance, as well as their shelf life and spread behavior. TD-NMR allows a fast, non-invasive, and accurate analysis of the droplet size distribution in these products. Additionally, it requires minimum sample preparation and no dilution.
的长链molecules of fats are characterized using both X-ray Diffraction (XRD) and Small Angle X-ray Scattering (SAXS). Heating and other processing steps in the production have often been created empirically from methods well known to the industry. XRD and SAXS allow food scientists to understand and optimize the nanoscopic origins of oil and fat properties including flavor, lubricity, smoke point and shelf life.
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Maxfry- producer of vegetable ingredients for oils and fats - relies on Bruker FT-NIR spectrometers for the rapid analysis of fats and oils. FT-NIR did not only simplify the in-house quality control. Today, Maxfry also offers services in the field of olive oil analysis based on NIR spectroscopy.
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Gallardoliva - a brand that has managed to obtain the best oil thanks to its experience and effort to always achieve the highest quality of its product. Bruker Optics MPA FT-NIR spectrometer is today an important tool for the rapid analysis of olive oil and olive paste.
Solid Fat Content Analysis with Time Domain Nuclear Magnetic Resonanceusing theminispecSFC analyzer.