Oils and Fats Authentication

Quality assessment and the need for authentication are important features of the food and personal care products industries. This volume provides an overview of the methods relevant to analysis and authentication of oils and fats. All the major oils and fats are included. Chapter authors are drawn from the academic and industrial sectors. The volume is directed at chemists and technologists working in the food industry, the pharmaceutical industry and in oils and fats processing. It will also be of interest to analytical chemists and quality assurance personnel.

Adulteration and authenticity of oils and fats: an overview; Authentication of olive oil; Authentication of cocoa butter; Authentication of evening primrose, borage and fish oils; Authentication of milk fat and other animal fats; Analysis of minor components as an aid to authentication; Chemometrics as an aid to authentication; Authenticity of edible oils and fats - the legal position; References; Index.