The fatty acid spectrum is dependent on the type of oil, the physical stress while the production, the age of the product and various other environmental factors.
| analysis | general food analysis |
| amount of sample | 100 g |
| Laboratory | accreditated Partner |
- list of parameters for FFS01B
parameter list
Similar analyzes
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Dithiocarbamates in food and feed
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anorg. Bromid in food and feed
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Pestizides in oilseeds (screening of ca. 650 compounds)
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Glyphosat and AMPA in food and feed
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Pestizides in fat and oil (screening of ca. 650 compounds)
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acid herbicides
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Phosphin in food and feed
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fatty acid spectrum in food
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acid value in fatty food
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peroxid value in fatty food
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iodine value
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Allergenic substance, haselnut, Elisa
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Allergenic substance, peanut, Elisa
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Allergenic substance, almond, Elisa
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Allergenic substance, sesame, Elisa
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Allergenic substance, Walnut, Elisa
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OTA-sensitive
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mycotoxin Deoxyvalenol (DON)
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mycotoxin Deoxyvalenol (DON)-sensitive
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mycotoxin Aflatoxins in food
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mycotoxin Ochratoxin A (OTA)
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Package (small): contaminats in oil seeds
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Aflatoxine B1, B2, G1, G2 (HPLC)
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Dioxins in plant material (food)
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Dioxins in fat and oil (food)
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anorganic arsenic
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Microbiology: Spores of sulfit reducing Clostridium
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water content in acc. Karl-Fischer
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UV-absorbance
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wax content in olive oil