Food Processing (Edible Oils)
Creation of edible oils requires measurements to reach a standard and consistent viscosity including color, density, texture, and acid value.
Providing easy-to-use solutions to improve the value and the quantity of data produced:
- Measurement of 3 Main Types of Fatty Acids – Mono, Poly, & Saturated Fats
- Parameters Used to Check Quality - Anisidine Value, Iodine value, Fatty Free Acids, & Trans Fat Acids
- Method Transferability Between Lab & On-Line
- Chemical Analysis & Standardization of Methods Used in Creating Oils
High quality editable oils have driven the market in recent years due to the rising health awareness among consumers. Edible oils contain a variety of components and features which all play a part in its refinement and qualities. Oils that have been refined, bleached, and deodorized are known as “RBD” oils which tolerates and performs better for long-term, high-heat cooking and are generally tasteless, odorless, and colorless. However, for more refined cookery leaving out the bleaching and deodorizing process allows oils to retain its original flavor, odor, and coloring as they enhance the foods the oil is used to prepare.
Varying acidic components make up the chemical balance in editable oils, determining shelf life sustainability and preservation. The majority of edible oils like vegetable, soybean, corn, and canola are extracted from plant sources. Other oils such as olive, avocado, coconut, sesame, sunflower, and flax are created from pressing the seeds then chemically extracting the oil within the seed. From the initial extraction or pressing process, producing editable oils to its proper final state requires standardized applications and quality control testing.