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Need for Speed: Testing Edible Oils & Fats with FT‑NIR Spectroscopy
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24 February 2021
Oils and fats are considered essential nutrients for our daily diet and contribute significantly to the regulation of various body functions. Various parameters are used to evaluate the quality of edible fats and oils, including the fatty acid composition, iodine value, free fatty acids (FFA), trans fatty acids (TFA), anisidine value (AnV) and many other parameters.
Traditional analyses are usually performed using standardized chemical and physical methods, which are often time-consuming and involve high operating costs, such as chromatographic techniques. These often require hazardous solvents and reagents that can pose health risks and increase disposal costs.