Edible Oils
Rapid quality control for edible oils can be achieved by Bruker's dedicated FT-NIR solutions. The analysis is quick, cost-effective and safe to use, even for untrained staff. Fats and oils are recognized as essential nutrients in the human diet, being consumed in a variety of forms. Different indicator parameters are used to assess the quality of edible fats and oils, including:
- Iodine value (IV)
- Free fatty acids (FFA)
- Trans Fatty Acids (TFA)
- Anisidine value (AV)
- Fatty acid profile
- various other parameters
FT-NIR spectroscopy, is fast (analysis time of the order of less than 1 minute) and can analyze multiple components with only one measurement. In addition, it is a non-destructive method without any sample preparation, and does not require the use of any solvents or reagents, which easily allows to perform real time measurement resulting in huge time and cost savings.
