Edible Oil

Whether you produce crude oil or refined, bulk oil or specialty oils, PerkinElmer has the right analysis solutions. We know that you need rapid and reliable equipment to test incoming raw materials, make production run optimally, and ensure that finished products meet requirements.

Our solutions include:

Gas and Liquid Chromatography - both for standard tests like fatty acid composition and triglycerides, and for advanced tests such as determining contaminants like 3-MCPD or PAH.
Inorganic testing - Whether you are just testing for Fe, Cu and P or you test for a wide range of minerals and heavy metals at low levels, PerkinElmer has the required solutions and experience. We offer AA, ICP-OES and ICP-MS and will help you make the right choice.
IR/NIR - For rapid testing of oils as well as other types of samples we offer a wide range of pre-calibrated solutions. While rapid testing of key parameters like FFA, P, moisture and IV are the most common applications, we also have solutions for adulteration screening and other advanced testing.
Many customers also use our UV-Vis spectrometers and our DSC instruments to test for characteristics like oxidative stability, melting properties and more.
Our ChemDraw software is an indispensable tool for anyone documenting chemistry.

PerkinElmer also offers comprehensive support and service, to help you with everything from installation and training to application support and maintenance.

Click on the icons to explore our upstream, midstream and downstream edible oil testing solutions

Edible Oil Refining Testing Solutions Related Content

Edible Oil Refining Testing Solutions Related Content

Toxic trace metals in edible oils by GFAAS

Toxic Trace Metals in Edible Oils by Graphite Furnace Atomic Absorption Spectrophotometry

Graphite furnace atomic absorption spectrophotometry (GFAAS) has been widely applied to the determination of trace elements in food due to its selectivity, simplicity, high sensitivity, and its capability for accurate determinations in a wide variety of matrices. Edible oils are generally low in tra ...

Measurement of Quality of Crude Palm Oils used in Margarine Production by UV/Visible Spectroscopy

Crude Palm Oil (CPO) is a raw material used in the production of margarine and other vegetable oil based food products. CPO is traded and there are quality specifications based on free fatty acids (FFAs) as well as moisture and impurities. Margarine manufacturers also want to assess the CPO's ‘fitne ...

Palm oil quality control-monitoring and testing

Palm Oil Analysis. Complete lab solutions from upstream to downstream

Quality control-monitoring and testing are important in ensuring the quality of palm oil. The quality control parameters are used to judge the quality of palm oil products and it can be monitored and tested to ensure that the palm oil is not deliberately or accidentally adulterated.

Analysis of Common Antioxidants in Edible Oil with the PerkinElmer Flexar FX-15 System Equipped with a PDA Detector

Phenolic antioxidants and ascorbyl palmitate are commonly used in food to prevent the oxidation of oils. Oxidized oils cause foul odor and rancidity in food products.

Trace Elemental Characterization of Edible Oils with Graphite Furnace Atomic Absorption Spectrophotometer

The determination of the inorganic profile of oils is important because of the metabolic role of some elements in the human organism. On the one hand, there is knowledge of the food's nutritional value, which refers to major and minor elements.

Determination of olive oil purity and degree of oxidation using the LAMBDA XLS

This application note shows a reliable and cost effective system for measuring olive oil purity, using a UV spectrophotometric technique.

Detection of Avocado Oil Adulteration

Avocado oil, a high-value product, may be adulterated with lower-value oils in order to increase profit margins. These adulterant oils may include nut-containing oils which may induce a dangerous allergic reaction for consumers with nut allergies. This works shows how near-infrared spectroscopy with ...

Controlled cooling DSC to detect olive oil adulteration

Detecting the Adulteration of Extra Virgin Olive Oil by Controlled Cooling DSC

Controlled cooling in the DSC represents a way to extract information from food products not normally accessible by other methods. Extra virgin olive oils have a distinct cooling profile that is different from lesser grades and apparently this profile is quite responsive to changes in composition. T ...

Determination of Quality Parameters of Crude Palm Oil using NIR Spectroscopy and Multivariate Analysis

Near-infrared (NIR) spectroscopy is an already widely used technique in the food industry for quantitative analysis of nutritional and quality parameters. Chemometric techniques, such as partial least squares (PLS), used in conjunction with NIR spectroscopy offers an alternative rapid and non-destru ...