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: 04/22/2021
total fat, saturates, mono-unsaturates, poly-unsaturates & total trans fatty acids
Distribution Date: 05/11/2021
saturates, mono-unsaturates & poly-unsaturates & limited fatty acid profile
Distribution Date: 06/30/2021
Total fat, saturates, mono-unsaturates, poly-unsaturates, total trans fatty acids, total omega-3, total omega-6 & total omega-9 series fatty acids, (& possibly individual omega-3, omega-6 & omega-9 fatty acids)
Distribution Date: 08/16/2021
Total omega-3, total omega-6 & total omega-9 series fatty acids, (& possibly individual omega-3, omega-6 & omega-9 fatty acids)
Distribution Date: 09/22/2021
total fat, saturates, mono-unsaturates & poly-unsaturates, total trans fatty acids & butyric acid
Distribution Date: 10/05/2021
total fat, saturates, mono-unsaturates, poly-unsaturates (& possibly individual fatty acids: linoleic acid, a-linolenic acid (ALA), ARA, DHA & EPA)
Distribution Date: 10/21/2021