The global demand for cooking oils is rising steadily. Regional crises and global climate change are leading to supply shortages and rising prices for cooking 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 cooking 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 cooking 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 cooking oils producers. Polytec’s advanced spectroscopy solution can replace a wide range of traditional test methods for the quality assessment of cooking 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.
Contact us, and we will be happy to send you more information on this topic.
Fast analysis results of several product-critical parameters
Optimized product quality for consistently high quality
Saving of valuable raw materials and their optimal use
Increased productivity: increase efficiency and reduce downtime thanks to fast analysis results
No sample preparation, no waste
No special knowledge required, simple sample presentation