Edible oil & fats

The global demand for edible oils is rising steadily. Regional crises and global climate change are leading to supply shortages and rising prices for edible oils. Today, many of our conventionally processed foods contain edible oils such as sunflower oil, rapeseed oil, olive oil, soybean oil, or palm oil.

For manufacturers of edible oils, it’s therefore essential to make the best possible use of valuable natural resources such as oilseeds and to optimize the production process of edible oils. Polytec inline spectrometers offer solutions to increase efficiency, improve accuracy, and enhance product quality. With real-time analysis directly in the production area, Polytec provides system solutions for edible oil producers. Polytec’s advanced spectroscopy solution can replace a wide range of traditional test methods for the quality assessment of edible oils and fats without the need for sampling from the processing line, waiting time from laboratory analysis, or the use of chemicals for sample preparation.

The quality of edible fats and oils is assessed by parameters such as iodine value (IV), peroxide value (PV), anisidine value (AV), saponification value (SN), free fatty acids (FFA), and solid fat content (SFC). NIR spectroscopy is a proven analytical method for determining these parameters and can provide analytical results in seconds.