Features:

• The only volume dedicated to the analysis and authentication of oils and fats
• Includes all major oils and fats
• Addresses a highly topical area of relevance to food quality and safety

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 authentication of the major oils and fats. Authors are drawn from the academic and industrial sectors.

Contents

1. Adulteration and Authentication of Oils and Fats
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 to Authentication
8. Authenticity of Edible Oils and Fats: The Legal Position

Index

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