Characterisation / Purity checks / Contaminants / Deterioration / Rheology / Sensory analysis
| Iterg’s analysis laboratory is COFRAC*-accredited for ISO 17025 and most of the analyses in research programme 82.
(*COFRAC: French committee for accreditation) |
 |
Iterg’s analysis laboratory is IOOC-accredited (International Olive Oil Council) for olive oil analysis. |
<Olive oil>
<Mycotoxins>
<Biodiesel>
STANDARD TESTS
| Moisture and volatile matter | NF EN ISO 662 |
| Moisture content (Karl Fischer) | NF ISO 8534 |
| Impurities | NF EN ISO 663 |
| Oleic acid | NF EN ISO 660 |
| Peroxide value | NF EN ISO 3960 or regulation (EEC) No. 2568/91 Annex III (chloroform method) |
| Iodine value | NF EN ISO 3961 |
| Saponification value | NF ISO 3657 |
| Unsaponifiable matter content - Method using hexane | NF EN ISO 18 609 |
| Unsaponifiable matter content - Method using diethyl ether extraction | NF EN ISO 3596 |
| Oil content (soxhlet method) | NF EN ISO 659 |
| Fat content (all matrices) | V 03-030 or internal method |
| Qualitative fat extraction for analysis | Internal method |
FATTY ACID AND GLYCERIDES
Fatty acid composition (cis and trans isomers):
 vegetable oils,
animal fats,
dairy fats,
marine oils,
fat extracts,
special cases (CLA). |
NF EN ISO 5509 & NF EN ISO 5508 |
| Individual and total fatty acid content (see above list of matrices analysed) | NF EN ISO 5509 & NF EN ISO 5508 |
| Analysis by gas chromatography of methyl esters of fatty acids | NF EN ISO 5509 & NF EN ISO 5508 |
| Determination of the composition of fatty acids in the 2-position of the triglyceride molecules | NF EN ISO 6800 |
| Determination of butyric acid content | NF EN ISO 5509 & NF EN ISO 5508 |
| Determination of triglycerides according to their carbon number by GC | IUPAC 2.323 |
| Determination of triglycerides according to their partition number by HPLC | IUPAC 2.324 |
| Determination of the individual triglycerides by HPLC | IUPAC 2.325 |
| Calculation of the difference between the actual and theoretical ECN 42 triglyceride content | COI/T.20/Doc. No. 20 |
| Determination of free fatty acids, monoglycerides, diglycerides and triglycerides by GC | Internal method |
| Determination of 1,2- and 1,3-diglycerides in olive oil | German Society for Fat Science, Draft 4-10-2005 |
| Cocoa butter equivalents in cocoa butter and plain chocolate - Part 1: Determination of the presence of cocoa butter equivalents | ISO 23275-1 |
| Cocoa butter equivalents in cocoa butter and plain chocolate - Part 2: Quantification of cocoa butter equivalents | ISO 23275-2 |
MINOR CONSTITUENTS
| Determination of unsaponifiable matter | NF EN ISO 18609 (hexane) or NF EN ISO 3596 (diethyl ether) |
| Sterol composition and content | NF ISO 6799 or NF EN ISO 12 228 |
| Cholesterol content | NF ISO 6799 or NF EN ISO 12 228 |
| Chlorophyll content by visible spectrophotometry | AOCS Cc 13d-55 |
| Determination of pyropheophytine in olive oil | German Society for Fat Science, Draft 4-10-2005 |
| Determination of total carotenoid content by visible spectrophotometry | Internal method |
| Determination of total carotenoid content by HPLC | NF EN 12823-2 |
| Determination of tocopherol and tocotrienol contents by HPLC (vitamin E) | NF EN ISO 9936 |
| Vitamin A content by HPLC | NF EN 12823-1 |
| Determination of wax content by GC (method for olive oils) | COI/T.20/Doc No. 18 |
| Determination of wax content by GC (oils other than olive oil) | Draft ISO CD 23647 |
| Determination of hydrocarbons by GC (mineral oils) | Internal method |
| Determination of refined oils in virgin oils (stigmastadienes) | Annex XVII, regulation (EC) No. 656/95 of 28/03/95 |
| Determination of other constituents in unsaponifiable: fatty alcohol, terpenic alcohol, squalene, etc. | Internal method |
| Determination of total polar lipids using the acetone-insoluble method (with all reserves) | AOCS Ja 4-46 |
| Phosphorous content | |
| - high (> 80 mg/kg) | ISO 10540-1 |
| - low (< 80 mg/kg) | NF ISO 10540-2 |
| Phospholipid composition by HPLC | Internal method |
| Determination of fatty acids in position 1 and 2 in phospholipids | Internal method |
| Determination of individual phospholipids by CCM and colorimetry | Internal method |
| Determination of ceramides or cerebrosides by HPLC on lipid extract with high polar lipid concentration | Internal method |
| Determination of digalactosyl-diglyceride (DGDG) by HPLC on lipid extract with high polar lipid concentration | Internal method |
| Determination of copper, iron and nickel contents — Graphite furnace atomic absorption method | NF EN ISO 8294 |
| Determination of alkalinity (traces of soaps) | NF EN ISO 10539 |
| Determination of emulsifiers: | |
| - Lecithins (E 322) | |
| - Mono- and diglycerides of fatty acids (E 471) | |
| - Esters of mono- and diglycerides of fatty acids (E 472) |
The types of analysis we use to test purity or adulteration depend on the requirements of our clients.
For each individual case, our experts will propose at least one analytical method compatible with the type of research required.
Feel free to "contact our experts"
| Determination of traces of chlorinated solvents (tetrachlorethylene, etc.) | Regulation (EEC) 2568/91 Annex XI – L248/48 |
| Determination of traces of aromatic solvents by dynamic headspace analysis / GC / MS (benzene, toluene, xylene, styrene) | Internal method |
| Determination of residual technical hexane content in refined oil. Scope: 2 to 10 mg/kg (ppm) | NF T 60-257 |
| Determination of residual technical hexane content in refined oil. Scope: 10 to 1500 mg/kg (ppm) | NF EN ISO 9832 |
| Determination of total residual hexane in oilseed cake | NF EN ISO 8892 |
| Other solvents: | |
| Identification by GC / MS and dosage by dynamic headspace analysis / GC | Internal method |
| Animal and vegetable fats and oils - Determination of benzo[a]pyrene content by HPLC (Polynuclear Aromatic Hydrocarbon (PAH) marker) | NF ISO 15302 |
| Determination of pesticides in oils and fats
organochlorines
organophosphates
pyrethroids
|
Internal method |
| Determination of polychlorinated biphenyls (PCBs) (in oils and fats) | Internal method |
TRACES OF ELEMENTS (metals, alkaline earths)
The presence and content of the elements listed below can only be determined for extracted fats and oils.
| Arsenic | Internal method |
| Cadmium | NF EN ISO 15774 |
| Chrome | Internal method |
| Copper | NF EN ISO 8294 |
| Tin | Internal method |
| Iron | NF EN ISO 8294 |
| Nickel | NF EN ISO 8294 |
| Phosphorous. Scope: >80 mg/kg | ISO 10540-1 |
| Phosphorous. Scope: 3 to 80 mg/kg | NF ISO 10540-2 |
| Lead | NF EN ISO 12193 |
HYDROLYSIS
| Acidity or acid value | NF EN ISO 3960 or regulation (EEC) 2568/91 - Annex III (choloform method) |
| Free fatty acid, partial glyceride and triglyceride content | Interal method |
| Determination of individual free fatty acid content (C2 to C24) | Internal method |
OXIDATION
| Peroxide value | NF EN ISO 3960 |
| UV spectrum (absorbance at 232 and 270 nm and Delta K) | NF EN ISO 3656 |
| TBA test | IUPAC 2.531 (Direct method) |
| Para-anisidine value | NF EN ISO 6885 |
| Determination of aldehydes and hydrocarbons by dynamic headspace / GC | Internal method |
STABILITY – ANTIOXIDANTS
| Rancimat accelerated oxidation test | NF ISO 6886 |
| Accelerated ageing test in ventilated surroundings with controlled lighting | Internal method |
| Determination of antioxidants by HPLC (BHT, BHA, gallates) | IUPAC 2.642 |
| Determination of tocopherol content by HPLC | NF EN ISO 9936 |
| Determination of ascorbyl palmitate in oils and fats by HPLC | Internal method |
| Determination of polyphenols by HPLC | Contact us (matrix feasibility) |
| Colimetric determination of total polyphenol content (Folin-Ciocalteu) | Internal method |
HEAT (frying oil)
| Polar compound content | NF EN ISO 8420 |
| Determination of polymerized triglyceride content by HPLC | NF EN ISO 16931 |
| Monomer and polymer oxidised triglyceride content by HPLC | Internal method |
| Determination and breakdown of fatty-acid content by GC | NF EN ISO 5509 & NF EN ISO 5508 |
| Analysis | Standards |
|---|---|
| Melting point | NF EN ISO 6321 |
| Spectrophotometric determination of colour | NF T60-224 |
| Determination of Lovibond colour | NF ISO 15305 |
| Determination of solid fat content - NMR method
General case (without specific pretreatment)
Specific cases: tallow and tallow fractions, palm and palm fractions, cocoa butter and other fats exhibiting pronounced polymorphism |
NF EN ISO 8292 |
Rheological studies
Matrices concerned:
Margarines, spreads, mayonnaise, etc.
Surface-active agents, detergents, emulsions
Resins, lubricants, polymers, paints, inks, etc.
Types of test (on CARRI-MED rheometer):
Flow test
Creep test
Oscillation test
Viscosity (for oils and fats with melting point <80°C)
Our sensory analysis sessions are conducted by an in-house panel of experts.
The sensory analysis laboratory is fitted with 10 individual booths to standard NF V09-105.
The cost of a tasting session covers:
sample preparation,
testing by the panel members,
statistical analysis of the results (except multivariate analysis, which is available on quotation),
report publication.
1. SENSORY ASSESSMENT: ANALYTICAL TESTS
Iterg’s approach to sensory assessment is based on analytical tests performed by a panel of experts, as opposed to hedonistic tests performed by a panel of consumers.
1 – 1 Virgin olive oils
Iterg assesses the organoleptic qualities of olive oils in accordance with European regulations (EEC No. 796/2002 of 06/05/02).
The services we can offer if a virgin olive is not awarded extra virgin status after the first session are summarised in a flow chart.
| Iterg’s expert panel is IOOC-accredited for the sensory analysis of olive oil. |
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| Iterg’s sensory analysis laboratory is COFRAC-accredited under standard ISO 17025 (Programme 133) for the sensory analysis of virgin olive oils. |
1 – 2 Other oils and fats
Oils, fats and derived products can undergo the same types of test (virgin and refined oils, margarines, butter, spreads, fried foodstuffs, etc. plus some cosmetics, etc.).
2. ROOM-ODOUR TESTS ON FRYING OILS
A room-odour test consists in using a trained panel to perform sensory analysis on frying odours produced in confined surroundings. This type of test requires:
| Iterg services home page | Iterg’s main site |
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