Our separation and detection technologies provide ideal solutions to address ... Elemental. Analysis. Gas. Chromatograph
Olive oil should ONLY be olive oil. The olive oil industry faces increased pressure to prove that its products live up to the quality and origin on the bottle. Consumers are now more aware than ever, that olive oils may not always be what is claimed or advertised. Our separation and detection technologies provide ideal solutions to address these challenges the olive oil industry faces today.
WHAT’S POTENTIALLY IN MY BOTTLE?
KEY AREAS IN OLIVE OIL TESTING
NUTRITION FACTS Nutritional value per 100 g (3.5 oz) Energy
3,699 kJ (884 kcal)
Carbohydrates
0g
Fat
100 g
Saturated
14 g
Monounsaturated 73 g
Safety
Polyunsaturated
11 g
omega‑3
0.8 g
omega‑6
9.8 g 0g
Protein Vitamins
Authenticity
Vitamin E
14 mg
(93%)
Vitamin K
60 μg
(57%)
Minerals
PESTICIDES
Iron
(4%)
Units μg = micrograms • mg = milligrams IU = International units
Quality
STIGMASTADIENES FATTY ACID ETHYL ESTERS (FAEES)
TRACE METALS
0.56 mg
Process monitoring
Percentages are roughly approximated using US recommendations for adults. Source: USDA Nutrient Database
EQUIVALENT CARBON NUMBER (ECN)
FREE FATTY ACIDS (FFA)
DIGLYCERIDES
HALOGENATED HYDROCARBONS
FATTY ACID PROFILE (FAP)
BRANCH OF TECHNIQUES
TOTAL STEROLS ORGANOLEPTIC CONTENT
TRANS ISOMERS DI- AND TRI-ACETYL GLYCEROL (DAG)
PYROPHEOPHYTINS (PPP) MINERAL OIL COMPONENTS (MOSH/MOAH)
NIR, UV-VIS
Sample Preparation
Mass Spectrometry
Spectroscopy
PEROXIDE VALUE (PV) FATTY ACID METHYL ESTERS (FAMES)
WAX CONTENT
Elemental Analysis
Liquid Chromatography
Gas Chromatography
Ion Chromatography
Portable Devices
YOUR BRAND IS EVERYTHING. ThermoFisher.com/EdibleOilTesting
