WHY ANALYZE FATS?
To know their composition…
- in fatty acids (fatty acid profile, degree of unsaturation)
- in triglycerides, phospholipids
- in liposoluble vitamins (vitamin E, vitamin D)
- in sterols…
- markers of hydrolysis reactions (free fatty acids)
- markers of isomerization reactions (trans fatty acids)
- markers of oxidation reactions and/or thermal degradation (hydroperoxides, aldehydes, polar components, polymers…)
To characterize their properties…
- melting point, solid fat index, crystallization
- oxidative stability…
the right fat for the target application.
![3 pictures, from left to right. A piece of butter, a yellow/orange liquid with bubbles, a bottle of edible oil.](/resources/images/fiches/aliments/analyse-matieres-grasses/analyse-matiere-grasse1.jpg)