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.



FCFO20-OIL30 - Vegetable Oil - 30 ml
FCFO20-OIL30 - Vegetable Oil - 30 ml
Distribution Date: 01/27/2027
FCQO5-OIL24 - Palm Oil - 100 g
FCQO5-OIL24 - Palm Oil - 100 g
Distribution Date: 02/02/2027
FCFO16-FAT15 - Animal Fat - 50 g
FCFO16-FAT15 - Animal Fat - 50 g
Distribution Date: 02/09/2027
FCFO3-OIL30 - Vegetable Oil - 30 ml
FCFO3-OIL30 - Vegetable Oil - 30 ml
Distribution Date: 02/25/2027
FCFO16-CON2 - Chocolate - 50 g
FCFO16-CON2 - Chocolate - 50 g
Distribution Date: 03/02/2027
FCQO2-OIL22 - Olive Oil - 100 ml
FCQO2-OIL22 - Olive Oil - 100 ml
Distribution Date: 03/22/2027


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