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.
PEROXIDE VALUE, ACIDITY, ANISIDINE VALUE & IODINE VALUE IN VEGETABLE OIL
Distribution Date: 06/17/2019
SATURATES, MONO-UNSATURATES & POLY-UNSATURATES, TOTAL TRANS FATTY ACIDS & FATTY ACID PROFILE IN VEGETABLE OIL
Distribution Date: 07/04/2018
PEROXIDE VALUE (LOW LEVEL), ACIDITY, ANISIDINE VALUE & IODINE VALUE IN VEGETABLE OIL
Distribution Date: 07/16/2019
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 fatty acids) in mixed fat spread (may contain LC-PUFAs)
Distribution Date: 08/20/2018
TOTAL FAT, SATURATES, MONO-UNSATURATES, POLY-UNSATURATES, TOTAL TRANS FATTY ACIDS & BUTYRIC ACID IN BISCUIT (COOKIE)
Distribution Date: 10/23/2018
SATURATES, MONO-UNSATURATES & POLY-UNSATURATES & LIMITED FATTY ACID PROFILE IN VEGETABLE OIL
Distribution Date: 07/03/2019
SATURATES, MONO-UNSATURATES, POLY-UNSATURATES, LINOLEIC ACID, a-linoleic acid (ALA) IN INFANT BREAKFAST CEREAL
Distribution Date: 10/05/2018
