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Edible Oils

Edible Oils

Edible oils are both for the kitchen table and as formulations in dietary supplements. Minerals or dangerous heavy metals in edible oils can be Edible oils, an essential part of our daily diet, are used in their native form for high-temperature cooking such as frying. They also serve as an ingredient for adding texture, flavor, and nutritional improvers—or as flavor carriers for other ingredients. In their hydrogenated form, edible oils are widely used as nondairy spreads and food additives. Although the overall quality of the product is generally defined by its culinary benefits, the inorganic content of these oils plays an important role in food safety and product longevity. To achieve outstanding quality, both the origin and classification of the product need to be confirmed. Low-level traces of degradation or adulteration must be detected accurately and, sometimes, noninvasively. Agilent has a range of advanced measurement solutions perfectly suited to measure quality. For food safety testing, such as measuring pesticides or other organic contaminants, Agilent offers powerful innovations in LC/MS and GC/MS. For dangerous heavy metals analysis, Agilent offers ICP-MS technology. Vitamins and fatty acids can be determined using LC, GC, or FTIR technologies. Agilent also offers essential chemometric software tools for targeted reference methods or profiling capabilities to verify the authenticity and quality of edible oils.