Analysis of dietary fats


To know their composition… To measure their quality…
  • markers for hydrolysis reactions (free fatty acids)
  • markers for isomerisation reactions (trans fatty acids)
  • markers for oxidation reactions and/or thermal degradation (hydroperoxides, aldehydes, polar components, polymers…)

To characterise their properties…
  • melting point, solid fat index, crystallisation
  • oxidative stability…
… and thus, learn to select
a suitable fat for the target application.

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