OILS & FATS
The rancidity of fats and oils is determined by the level of oxidation in a sample. Rancidity testing is an important step in establishing product quality and shelf life. There are various forms of rancidity that can be documented through the FAPAS proficiency tests.
total fat, saturates, mono-unsaturates, poly-unsaturates, trans fatty acids (& possibly individual fatty acids: linoleic acid, a-linolenic acid (ALA), ARA, DHA & EPA)
Distribution Date: 04/23/2020
total fat, saturates, mono-unsaturates, poly-unsaturates & total trans fatty acids
Distribution Date: 05/04/2020
saturates, mono-unsaturates & poly-unsaturates & limited fatty acid profile
Distribution Date: 07/01/2020
Total fat, saturates, mono-unsaturates, poly-unsaturates, total trans fatty acids, total omega-3 & total omega-6 series fatty acids, (& possibly individual omega-3, omega-6 & omega-9 fatty acids)
Distribution Date: 08/17/2020
Individual omega-3, omega-6 and omega-9 fatty acids (test material-dependent)
Distribution Date: 09/23/2020
total fat, saturates, mono-unsaturates & poly-unsaturates, total trans fatty acids & butyric acid
Distribution Date: 10/06/2020
total fat, saturates, mono-unsaturates, poly-unsaturates (& possibly individual fatty acids: linoleic acid, a-linolenic acid (ALA), ARA, DHA & EPA)
Distribution Date: 10/22/2020