Fats & oils: Essential nutrient supplier and important food additive

Fats and oils have many different functions in human nutrition. They can be an important source of energy or a prerequisite for our bodies to absorb certain vitamins and nutrients. In addition, fats and oils have an important function in food production in product design for preservation, as texture or flavour carriers.
The fat and oil industry faces numerous challenges. The adulteration of olive oil, for example, the use of palm oil in processed products or nutritional labelling.
We offer a comprehensive portfolio of specialised services to support the fat and oil industry through analysis, consulting and labelling services, nutrient profiling or fraud detection of raw, intermediate, by-products and finished products. With our experience, we are able to take into account the variety of naturally occurring, variety-specific and, where applicable, technologically induced ranges of variation. Another core competence of our laboratory is the analysis of the process and environmental contaminants MCPD and glycidyl esters and PAH. MCPD and glycidyl esters are formed during the heating of foods containing fats and salts or during the refining of fats and oils from a temperature of approx. 200 °C and can thus contaminate the end product. Polycyclic aromatic hydrocarbons (PAHs) enter food through incomplete combustion of organic material such as wood or coal during frying, roasting or smoking processes and are also ubiquitously present in the environment.