Quality Analysis for Different Samples of Fats

Abstract

Fats and oils are essential in human nutrition, and an important component of many foods where they significantly contribute to product quality. The quality of different samples of fats from various companies in Saudi Arabia was determined based on its physicochemical properties such as melting point, moisture, acid value, free fatty acid, peroxide value and insoluble impurities. Four samples were selected randomly as goody, hanaa, fork & spoon and Mazola. The percentage of the moisture was found to be 0.167±0.0438, 0.1045±0.0021, 0.061±0.0141 and 0.101±0.0339%, respectively for goody, hanaa, fork & spoon and mazola. The acid values were found to be 0.1402, 0.148, 0.151 and 0.220 mg NaOH/g for goody, hanaa, fork & spoon, and mazola, respectively. The free fatty acid was found to be 0.0989, 0.105, 0.106 and 0.155% for goody, hanaa, fork & spoon and mazola, respectively. The peroxide values were found to be 4.25±0.0141, 3.245±0.0353, 1.145±0.1485 and 5.15±0.0707 m.eqO2/Kg for goody, hanaa, fork &spoon, and mazola, respectively. The percent of insoluble impurities was found to be 1.61, 0.71, 1.32 and 1.33% for goody, hanaa, fork & spoon and Mazola, respectively. The melting points were found to be 40±0, 35±0, 33.5±0.707 and 39±0°C for goody, hanaa, fork & spoon, and Mazola, respectively.