Authenticity assessment of fats and oils

Willibald Kamm; Fabiola Dionisi; Claudia Hischenhuber; Karl Heinz Engel

doi:10.1081/FRI-100104702

Authenticity assessment of fats and oils

Willibald Kamm
, Fabiola Dionisi
, Claudia Hischenhuber
, Karl Heinz Engel

Chair of General Food Technology (2008 — 2024)

Technical University of Munich
Vers-chez-les-Blanc

Research output: Contribution to journal › Article › peer-review

96 Scopus citations

Abstract

Authenticity is an important issue for the food industry due to legal compliance, economic reasons (right goods for the right price), guarantee of a constant well-defined quality, use of safe ingredients (no hazardous substitutes), and religious reasons (halal, kosher). This report gives an extensive overview on the authenticity assessment of oils and fats for food products and summarizes the principal techniques useful for this assessment. Scope and limits of different analytical tools are discussed.

Original language	English
Pages (from-to)	249-290
Number of pages	42
Journal	Food Reviews International
Volume	17
Issue number	3
DOIs	https://doi.org/10.1081/FRI-100104702
State	Published - 2001

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10.1081/FRI-100104702

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Authenticity assessment of fats and oils

Abstract

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