
Analysis and Expertise
Studies and Services analysis unit
You wish to
A guarantee of food safety
To finely characterize the fat of your products
Sensory analysis of your oils and proteins by an expert jury
Study the rheological behaviour and texture of your fatty phases
.
The Analysis and Expertise Department mobilizes a high-level of expertise on fatty substances(COFRAC accreditation on a large number of analyses offered).
It is also a valuable operational capacity in the event of a health crisis for all industrial players.

Recognized expertise in
- fine characterization of fats and purity controls
- the search for contaminants to guarantee food safety (pesticides, solvents, hydrocarbons, phthalates, etc.)
and for undesirable neoformed products (trans fatty acids, oxysterols, etc.) - assessment of spoilage with checks for conformity, oxidation stability and rancidity
- sensory analysis (oil expert panel)
- studies of the rheological behaviour and texture of fats
From Services on all types of products including fatty matrices


Fat extraction adapted to the matrix - Fat content: all matrices / formulation
(Soxhlet, Hydrolytic, Non-altering)
The expertise of our laboratories
Oils, fats, lipid matrices and constituent lipids
Glyceride fraction
- Iodine value
- Saponification value
- Hydroxyl value
- Fatty acid composition (cis/trans)
- Glyceride composition
- Triglyceride composition (C number)
- Fatty acids in position 2 (on TG and on PL) FAME: ester content
- FAME : ester content
- Triglyceride composition (partition number)
- Composition in polar lipids
- Phosphorus
Unsaponifiable
- Unsaponifiable matter content (hexane/diethyl ether)
- Sterols
- Waxes
- Natural hydrocarbons
- Fatty alcohols, terpenic
- Squalene
- Glycosilated sterols
- Tocopherols (Vitamin E)
- Vitamin A
- Carotenoids
- Composition in polar lipids (ceramides, cerebrosides...)
- Polyphenols
- CoQ9/CoQ10
- Chlorophyll
Alterations
- Acidity or Acid Number
- Peroxide value
- Rancimat/Oxipres
- Oven ageing test
- Polar compounds
- Individual free fatty acids 1,2 and 1,3 diglycerides
- Alkyl esters
- Aldehydes and volatiles
- Tocopherols
- Antioxidants (ascorbyl palmitate, BHA, BHT, gallates, TBHQ,...)
- Triglyceride polymers
- Pyropheophytin
- Specific extinctions at 232 and 270 nm
- TBA Index
- Para-anisidine index
Adulterations
- Stigmastadiene
- Fatty acids, sterols
- Composition in Triglycerides (MGLA, chocolate butter)
- Tocopherols
- ECN42 (HOVE)
- Triglyceride composition
- Specific extinctions at 232 and 270nm
Sensory analysis
- Extra Virgin Olive Oil : Test panel
- Virgin oils : descriptive analysis
- Refined oils : comparative analysis
- Oils : descriptive analysis - detection of defects (rancid, soap taste)
- Room Odor Test : thermo-oxidation
Physical measurements
- Density
- Melting point
- Solid content by NMR - DSC
- Colour Lovibond, Gardner...
- Viscosity, flow test...
- Flash point
Contamination -
Potential Toxics
- Residual hexane
- Chlorinated solvents
- Methanol
- Pesticides
- Hydrocarbons of mineral origin
- Phthalates
- MCPD esters / Glycidol esters
- BTEX
- Aromatic-Polycyclic Hydrocarbons (PAH including BaP)
- MOSH/MOAH - Mineral oil
- Heavy metals: Pb, As, Cd, Sn, Cr
Contamination - Undesirable
- Water and volatiles (oven 103°C) - Water
- Karl Fischer
- Insoluble impurities
- Soaps
- Iron, Copper, Nickel
- Phosphorus
Research Development Innovation
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Contact form

Franck DEJEAN
Head of Analysis & Expertise Department
Tel: (+33) 5 56 07 97 75
Team of Project Managers Analysis & Expertise Department