Oils and fats authentication (Chemistry & technology of oils & fats, vol. 5)

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. All the major oils and fats are included. The Editor is Head of the Lipids Section of a major commercial analytical laboratory, and chapter authors are drawn from the academic and industrial sectors.

General introduction. Authentication of olive oil. Authentication of cocoa butters. Authentication of specialist oils. Authentication of animal fats and milk fats. Analysis of trace constituents as an aid to authentication. Chemometrics as an aid to authentication. Legal issues.