Cooking Oils Analysis

Cooking Oils Analysis

Bruker’s specialized FT-NIR solutions offer swift quality assurance for cooking oils. This efficient, cost-conscious method is user-friendly, even for those without prior training. Edible fats and oils, vital for human nutrition, come in diverse forms. Several key parameters serve as benchmarks for the quality of these edible oils, such as:

• Iodine content (IV)
• Level of free fatty acids (FFA)
• Presence of Trans Fatty Acids (TFA)
• Anisidine level (AV)
• Breakdown of fatty acids
• Among other factors

With its rapid analysis (typically under a minute) and ability to assess multiple facets in a single scan, FT-NIR spectroscopy stands out. It’s a non-intrusive technique that sidesteps sample prepping and avoids using solvents or chemicals. This efficiency translates to real-time evaluations and significant savings in both time and resources.