Edible oils are among the most abundant cooking ingredients in the world. They are extracted from plants, seeds, nuts, and fruits. Depending on oil type, they are used in baking and frying food and for noncooking products such as salad dressing, margarine spreads, and dips.
We understand edible oils present analytical challenges due to their chemical complexity. Learn about our easy-to-use solutions to analyze oils for nutrition, contamination and composition, as well as adulteration and authenticity.
Edible oils are among the most abundant cooking ingredients in the world. They are used in baking and frying and for products such as salad dressing, margarine spreads, and dips. They are also used to produce nonfood products such as cosmetics and feedstock for making biodiesel fuel.
Learn now near-infrared analysis can be used to: ensure edible oil quality at material reception; reduce costs with rapid analysis that replaces time-consuming wet chemistry techniques; guarantee final products meet specification before shipment.
This application note presents a straightforward system for the analysis of calcium and magnesium in a variety of food oils. Calcium and magnesium are determined directly in a variety of food oils using Flame Atomic Absorption Spectrometry.
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|Application Note||A GC-FID Method for the Comparison of Acid- and Base-Catalyzed Derivatization of Fatty Acids to FAMEs in Three Edible Oils||GC & GC-MS||AN20733|
|Application Note||Atomic Absorption Full Method - Ca and Mg in a Variety of Food Oils||Atomic Absorption||AN40885|
|Application Note||Trace Determination of Organo-Phosphorous Pesticides in Olive Oil by GC Analysis through PTV Backflush / FPD||GC & GC-MS||AN10049|
|Application Note||Tandem GC/MS Analysis of Pesticides in Food Oils by Large Volume Injection with a Back-flush Option||GC & GC-MS||AN10128|
|Application Note||Characterization of Essential Oils by Gas Chromatography in One Minute||GC & GC-MS||AN10024|
|Application Note||Extraction of Oil Content from Oilseeds by Accelerated Solvent Extraction||Solid Phase Extraction||AN325|
|Application Note||Determination of Polycyclic Aromatic Hydrocarbons (PAHs) in Edible Oils by Donor-Acceptor Complex Chromatography (DACC)-HPLC with Fluorescence Detection||HPLC||AN196|
|Application Note||Improved Determination of Antioxidants in Edible Oils Using Solid Core LC Columns||HPLC||AN20978|
|Application Note||Simultaneous Analysis of Glycerides (Mono-, Di-, and Triglycerides) and Free Fatty Acids in Palm Oil||HPLC||AN1039|
|Application Note||Two-Dimensional HPLC Combined with On-Line SPE for Determination of Sudan Dyes I–IV in Chili Oil||HPLC||AN287|
|Application Note||Comparative Analysis of Cooking Oils Using a Solid Core HPLC Column||HPLC||AN20663|
|Application Note||Elemental Analysis of Canola Oil||Trace Elemental Analysis||AN40876|
|Application Note||Determination of PAH4 in Edible Oils with Automated Sample Preparation||HPLC||AN74052|
|Brochure||Edible Oil Workflows - Compositional and Trace Contaminant Analysis||GC & GC-MS||BR70701|
|Poster||Characterization and Identification of Essential Oil Components by GC-MS||GC & GC-MS||LPN2060|
|Poster||Quantitation of Underivatized Omega-3 and Omega-6 Fatty Acids in Foods by HPLC and Charged Aerosol Detection||HPLC||LPN2931|
|Poster||Determination of Olive Oil Adulteration by Principal Component Analysis with HPLC–Charged Aerosol Detector Data||HPLC||PN70689|
|Poster||Analysis of Phospholipids in Natural Samples by Normal-Phase HPLC and Charged Aerosol Detection||HPLC||PN71006|
|Poster||Analysis of Emulsifiers in Foods by High Pressure Liquid Chromatography and Charged Aerosol Detection||HPLC||PN70995|
|Poster||New Streamline Software for Screening to Determine 250 Pesticides in Orange Oil by LC-MS/MS||LC-MS||POS_IMSC09_W454|
|Poster||Characterization of Used Cooking Oils by HPLC-MS and Corona Charged Aerosol Detection||LC-MS||PN70536|
|Webinar||Adulteration Testing of Edible Oils by FT-NIR|
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