Oils & Fats

Creative Diagnostics - Food & Feed Analysis

Oil & Fat

Cooking oil is plant, animal or synthetic fat used for frying, baking and other types of cooking. It is a liquid at room temperature and is sometimes added during the preparation of processed foods. It is also used to fry foods, and when the flavoring not involves heating, it can be salad dressings or bread spreads. The average bottle of cooking oil contains vegetable or animal oil without additives, preservatives or special flavoring agents. The vegetable oil comes from various parts of the plant, mostly from so-called seeds (including sunflower, palm kernel, safflower, cotton, sesame and grape seed oil) or nuts (including peanuts, soy, almonds and walnut oil). Animal-derived edible oil is mainly fish oil and beef tallow. Synthetic fat usually refers to margarine.

Cooking oil is one of the sources of dietary fats. There are four groups of fats, that are saturated, monounsaturated, polyunsaturated and trans fats. They are important for many body processes. For example, it helps to transport vitamins in the body and also helps to make hormones. However, each fat group can have different effects on blood cholesterol level. For this reason, FDA has recommended replacing foods and drinks that are rich in saturated and trans fats with alternatives that contain more polyunsaturated or monounsaturated fats.

Mycotoxins

Available reports indicate that the majority of seeds used to produce cooking oil are contaminated by various fungi which is capable of producing mycotoxins. These mycotoxins can enter human food chain via use of edible oil or via animals fed with contaminated oil cake residues. Before making oil with these seeds, manufacturers should test the raw materials to monitor the quality of their products. Read more

Vitamins

Vegetable oil is the most abundant source of vitamin E. This vitamin is an antioxidant that protects cells from free radical damage. Among the vegetable oils with high vitamin E content are wheat germ, sunflower, cottonseed, almond and safflower oil. Sunflower oil contains 6.1 mg per tablespoon, while 1 tablespoon of olive oil provides 1.6 mg of vitamin E. Knowing the accurate data of vitamins of your own oil products, you can regulate your formula and meet your consumer requirements. Read more

Food pathogens

We know that microorganisms can cause chemical changes in edible oil, leading to deterioration in the quality of the oil. Throughout the entire production chain, edible oil is prone to contamination by microorganisms found in the environment, raw materials and equipment used for the processing, storage and distribution. That’s why manufacturers want to monitor these analytes to have a better quality control and avoid recalls. Read more

Pesticides

Olive trees are prone to various diseases caused by pests, fungi and weeds. Controlling parasites and diseases by applying insecticides helps maintain high levels of olive oil production and other vegetable oils. However, the use of pesticides is also associated with certain risks resulting in potential contamination. As a consequence, raw materials intended for vegetable oil production have to be chosen carefully. Read more

Why choose us?

Creative Diagnostics is a leading provider of testing kits for the global food industry. With our test kits, you can implement a comprehensive food safety and quality strategy and comply with local, national and international regulations. Our experts have deep expertise in commodities and product development. Our testing kits can be applied from the raw materials to the final products throughout the entire production chain. With high sensitivity, all of our kits are easy and ready to use.

We will offer you:
A wide range of testing kits to meet your needs
Cost-effective testing kits to reduce your expenses
Highly sensitive and ready to use testing kits to simplify your works
100% accurate data from our testing kits to protect your business

If you have any questions, please feel free to contact us at any time, we’ll reach you within 12 hours.

References:

1. Bhat R, Reddy K R N. “Challenges and issues concerning mycotoxins contamination in oil seeds and their edible oils: Updates from last decade.” Food Chemistry. 2017, 215:425-437.
2. Hakme E, et al. “Analysis of pesticide residues in olive oil and other vegetable oils.” Trac Trends in Analytical Chemistry. 2018, 100.

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