IFFCO R&D – Analytical Capability
As a key player in oils, bakery fats, and specialty fats, we are constantly growing our range of solutions and innovating for improved outcomes while giving customers an edge in solving the global challenges of today and tomorrow.
Our technical and analytical capability enables us to innovate science-based solutions proactively or through co-creation with customers. Our scientists in close cooperation with our business developers and marketers interact and work daily to create innovative solutions.
To test and develop our innovative products & applications, we own high-end innovation capability. IFFCO central R&D scientists have wide-ranging, proven experience in oils and fats analysis and lipid testing from raw materials to finished products.
To understand fat functionality and how performance differs between matrices, optimize blends or replace expensive or non-sustainable oils e.g. palm oil, compliance with regulations, the impact of processing on the final product but ensure the same functionality, lipids characterization is key. IFFCO central R&D is equipped with a range of sophisticated instruments for lipid characterization.
Analytical Capability
Fatty Acid Profile by GC: Gas chromatography (GC) is a highly sensitive method used to identify and quantify the fatty acid content of oils and fats yielding results with high accuracy and high reproducibility. It is an important tool for product development and provides nutritional information about the product.
Triglyceride Profile by HPLC: Triglycerides are major components in edible oils and fats. Their characterization is important for nutritional reasons, where the amount of (un)saturation must be known, as well as for determining other characteristics of the oil, suitability for confectionary fat, pastry fat, cold stable frying oil, etc.
Contaminants (3-MCPDE and GE) by GC-MS: 3-MCPD esters (3-MCPDE) and glycidyl esters (GE) in edible oils are contaminants that are formed through refining processes and have been classified as possible genotoxic and carcinogenic substances. Mitigation strategies have been taken such as reducing the levels of precursors and adjusting the processing conditions to reduce the overall level of MCPDE/GE in food products. The health impact of MCPDE/GE on humans was evaluated by the European Food Safety Authority (EFSA) Panel. They have been recommended by regulatory agencies to minimize the consumed amount. The European Commission specified the maximum levels for 3-MCPD in a variety of types of foods. We offer accurate and validated analytical methods that have been widely applied in the determination of 3-MCPD esters and GE in food samples to meet customers’ needs.
Trace metals & Heavy metals by ICP-MS: It is an analytical technique used for elemental determinations. It is having a super detection capability and can detect even ppb (parts per billion) levels of elements in foods. Arsenic and other heavy metals such as cadmium, lead, and mercury is all considered toxic and have adverse health effects on human metabolism.
Since the toxicological effects of heavy metals and arsenic on babies and infants are of special relevance, the safety of baby food is also in the spotlight.
Trace metals such as Fe (Iron) and Cu (Copper) are pro-oxidants that accelerate the oxidation process in vegetable oils and reduce the oil stability and shelf life. Regulatory bodies around the world have set maximum limits for Fe, Cu, lead, cadmium, and mercury in different food groups including baby food and infant formula. IFFCO R&D Oils and Fats is capable of testing around 28 elements in vegetable oils and other foods.
Phytosterols Profile by GC: Phytosterols are well-known for their ability to lower blood cholesterol by competing with the absorption of cholesterol from the diet and reabsorption of bile cholesterol. IFFCO R&D Oils and Fats is capable of testing phytosterols in vegetable oils including olive oils.
Tocopherols & Tocotrienols (Vitamin E) Profile by HPLC: Vegetable oils are probably the major dietary source of vitamin E. Tocopherols act as a natural antioxidant and protect oils and fats from oxidation by protecting the stability of oils and fats. IFFCO R&D Oils and Fats has developed a quick and direct method for measuring tocopherols and tocotrienols (alpha, [beta+gamma] and delta) in vegetable oils using RP-HPLC with UV detection.
Total Polar Compounds (TPC) by HPTLC: The TPC Value refers to all decomposition products present in the oil and is measured to check the degradation of the oil. The toxicity of these polar compounds is known to have adverse health effects on humans. Monitoring frying oil for its total polar content safeguards the consistent quality of a product and ensures that is safe for human consumption.
IFFCO R&D Oils and Fats has developed a method for analyzing TPC using High-Performance Thin Layer Chromatography (HPTLC), and this technique is based on the separation of polar and non-polar compounds based on their absorption behavior.
Determination of polar compounds by adsorption chromatography provides the most complete measure of the degradation level of frying oils and fats in applications, as it consists of the global quantification of the major alteration compounds formed during the frying process. The method serves as the basis for limiting the degradation of used frying oils and fats for human consumption in most national and international regulations, and it is extensively applied in both research and quality control laboratories.
Antioxidants by HPLC: The unsaturated fatty acids contained in vegetable oils reduce their oxidation stability, which requires the addition of some amount of antioxidant to the oil. IFFCO R&D Oils and Fats has established a high-performance liquid chromatography (HPLC) method for the determination of antioxidants, such as natural Tocopherol, Ascorbyl Palmitate and synthetic antioxidants (e.g., TBHQ, BHA, BHT) in vegetable oils.
Solid Fat Content by NMR: Solid Fat Content (SFC) is an essential measurement technique for characterizing edible oils/fats used in the bakery, confectionery, and dairy industries for which a rapid and convenient method is required. The melting profile (Solid Fat Content vs. Temperature) determines the specific application of the edible oil/fat thus is an important quality control parameter for both the suppliers and end-us, as well as for the purpose of product development. IFFCO R&D Oils and Fats has the capability to measure SFC by NMR which complies with ISO official methods, as well as AOCS and IUPAC standard methods.
Melting and crystallization behavior by Differential Scanning Calorimetry (DSC): The crystallization and melting behavior of a fat or oil is very sensitive to its composition and can easily be measured by DSC. The DSC curve obtained from an oil/fat sample is characteristic of the particular oil/fat and serves as a “fingerprint”. DSC is in fact an excellent method for determining the melting and crystallizing profile which determines the specific application of the edible oil/fat thus is an important quality control parameter as well as for the purpose of product development. IFFCO R&D Oils and Fats has the capability to perform this study using DSC.
Oxidative Stability by Rancimat: Oxidation stability is one of the most important quality parameters of edible vegetable oils and fats. It determines their applicability in technological processes, as well as the shelf life of the oils and fats. The most reliable oxidative stability test is the storage test, but it takes too long. Therefore, methods that allow for the determination of oil stability in the shortest possible time are valuable. The Rancimat test determines the oxidation stability of oils in a very short time, and IFFCO R&D Oils and Fats is equipped with Rancimat machine to measure and compare the oxidative stability of different oils and fats.
Anisidine Value (AV): Anisidine value test is used to assess the secondary oxidation of oil or fat, which is mainly imputable to aldehydes and ketones, and is therefore able to tell the oxidation “history” of an oil or fat. Furthermore, AV analysis of oil is an indicator of excessive oil deterioration in deep-frying process. IFFCO R&D Oils and Fats is capable to perform AV test by UV spectrophotometer using AOCS Official method, as well as a more rapid CDR Food Lab test.