Fat
Fats belong to the basic diet of humans
They supply energy, are required for constructing the cell membrane and serve as solvents for fat soluble vitamins. Fats are esters of glycerol with long-chain fatty acids. Fatty acids differ in length and degree of saturation.
Characterisation and quality control of fats and oils is assessed by specific fat parameters (e.g. iodine value, saponification number), components and sensory parameters. The exact composition of fats is determined by analysing the fatty acid spectrum.
Applications:
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Parameters & Analytical Methods
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State-of-the-Art Analysis
We constantly update our spectrum of parameters to the latest developments in the food analysis sector and offer state-of-the-art analytical methods for the safety of your products.
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Comprehensive multi-methods
We are constantly expanding our range of services in order to be able to guarantee you a comprehensive range of analyses. We offer multi-methods for mycotoxins, dioxin analysis or molecular biological analysis for GMOs and allergens. The GALAB Pesticide500Plus® multi-method can even be used for difficult matrices such as spices and herbs.
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Constant development
If you cannot find the parameter/analysis you are looking for here, please do not hesitate to contact us. Our research and development department implements your requirements and specifications cost-efficiently and with a high quality standard.
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Quality Policy
GALAB Laboratories has implemented a quality management system to allow for optimum service for their customers. It is our goal to establish close relations to customers by customer satisfaction. Therefor quick reactions to customers’ specific needs as well as considerations for quality demands of the market are necessary. We strive to provide comprehensive and professional advice to our customers. Learn more
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