*Price of the test:
$74 per analysis
Most fats and oils, flours, nuts, animal foods, mixes
Products should be at least 3% fat in order to obtain reportable results.
Dairy, egg yolks, dough, rice bran/rice bran oil, fish oil, soup, broth, beverages, dried fruit, fresh fruit, lecithin.
Samples that clump or form masses upon stirring, have low fat, or high water content – anything that prevents the ability to extract fat using petroleum ether.
Limit of Quantitation:
Fats and Oils – 0.01%
Foods – 0.15%
The detection limit will change based on the sample weight analyzed.
Sample Size Requirements:
Please provide a sample of at least 100g to ensure results are representative of the sample submitted.
At least 0.50 grams of fat extracted from food products is needed to run this analysis.
Samples reported as % FFA as oleic acid.
May also be reported as % lauric acid and % palmitic acid upon request.
Turn Around Time:
7-9 Business days
Is Rush Available?
AOCS CA 5a-40
The fat in a sample is extracted into an organic solvent and titrated with sodium hydroxide. Rancidity is calculated as percent oleic acid for most fats and oils. Coconut and palm kernel oils are calculated as percent lauric acid, and palm oil is calculated as percent palmitic acid.
This test is ISO/IEC 17025 accredited through A2LA, Certificate # 2769.01.
This test provides a measure of hydrolytic rancidity in an oil or food product. Hydrolytic rancidity involves chemical enzymatic hydrolysis of fats into free fatty acids and glycerol.
If you have questions about our testing services, please contact us at +1 (800) 245-5615.
*Prices and offerings are subject to change without notice.