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'Fats & Oils – Lubricants of Life'

Edible fats and oils come from both plant and animal sources and have important functional and nutritional properties. Fats and oils can deteriorate in foods and are susceptible to oxidation and rancidity. The major impurities present in oils are free fatty acids, aldehydes, phospholipids, moisture, etc. Following quality parameters are being analysed by pbti’s Agri & Food Testing Laboratory:

Acid Value Moisture
Adulterants Peroxide Value
Color (Lovibond) Reichert-Meissl, Polenske & Kirschner Value
Essential Fatty Acids Saponification Value
Free Fatty Acids ( Saturated and Unsaturated) Specific Gravity
Impurities (Miscellaneous) Unsaponifiable Matter
Iodine Value Nutritional Facts
Melting Point    

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