Oils and fats authentication

Abstract

Quality assessment and the need for authentication are important features of the food and personal care products industries. This volume provides an overview of the methods relevant to analysis and authentication of oils and fats. Preface; Contributors; Contents; 1 Adulteration and authentication of oils and fats:an overview; 2 Authentication of olive oil; 3 Authentication of cocoa butter; 4 Authentication of evening primrose, borage and fish oils; 5 Milk fat and other animal fats; 6 Analysis of minor components as an aid to authentication; 7 Chemometrics as an aid in authentication; 8 Authenticity of edible oils and fats: the legal position *; Index.