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…

To assess their quality…

• 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…

…and thus, learn to select
the right fat for the target application.