Edible/Non-edible Oil and Fat

• Quality check as per FSSAI/AGMARK Specifications
• Fatty Acid Profile by GLC
• Adulteration/Purity GLC & TLC
• Colour
• Essential Oil content (Pungency)
• Moisture and Insoluble Impurities
• Refractive Index
• Acid Value
• Saponification Value
• Iodine Value (Wijs)
• Unsaponifiable Matter
• Bellier Turbidity Test(oC)
• Specific Gravity
• RM Value
• Baudian Test (BT)
• Flash Point
• Peroxide Value
• Quantification of Vitamins A, D & E
• Omega 3 & Omega 6

Adulterants in Edible Oil

• Test for Argemone Oil by TLC
• Test for Mineral Oil by TLC 
• Test for Castor Oil by TLC
• Test for Hydrocynic Acid
• Test for added Synthetic Colour
• Halphan Test
• Test for sesame oil 
• Test for Polybromide
• Baudian Test (BT)
• Rancidity Test

Nutrition Value of Edible Oil & Fat

1. Energy

2. Fat

•   Saturated Fat (SFA)
•   Unsaturated Fat
• • Monounsaturated Fat (MUFA)
  • Polyunsaturated Fat (PUFA)

3. Carbohydrate

4. Protein

5. Vitamin -E , A ,D