Page 5 - Food&Beverages Solution Palm Oil

Measurements and Solutions

Molecular Spectroscopy Chromatography Mass Spectrometry Thermal Analyzer
Measurement Official Method / Reference Method
UV/Vis AAS ICP FTIR GC HPLC GPC GC-LC GC×GCMS GCMS GCMS/MS LCMS LCMS/MS DSC TGA
Evaluation of Cocoa butter equivalents Ce11a-07(11) ✓
Ingredient Beta carotene Ce9-01 (09) /
Characteristics ✓
MPOB p2.6:2004
Deterioration of Bleachability Index (DOBI) MPOB p2.9:2004 ✓
Anisidine Cd 18-90 /
✓
MPOB p2.4:2004
Free glycerol Ca14b-96 (09) ✓
Fatty Acid (FAME) Ca5d-01 (11) /
✓ ✓ ✓
Ce1h-05(09)
Sodium and calcium content Ca15b-87 (09) ✓
Monoglycerides & Diglycerides Cd11d-96 (09) ✓
Evaluation of Triglycerides Ce5-86 (09) (GC) /
Quality ✓ ✓ ✓
Ce5b-89 (11) (HPLC)
Trans isomer (Trans Fat) Cd14-95 (09) ✓
Iodine value Cd1d-92 (09) ✓
Tocopherols & Tocotrienole Ce8-89 (09) ✓
Melting properties of fats and oils Cj1-94 (09) ✓
Polymerized Triglycerides Cd22-91 (09) ✓
Antioxidants Ce6-86 (09) ✓
Degradation by Oxidation Shimadzu Method ✓
Trans unsaturated fatty acid Ch2a-94 (11) ✓ ✓
Mineral oil detection Shimadzu Method ✓
Pesticides (organophosphorus and organochlorine) Cd23-93 (09) ✓
Volatile Organic Compound (VOC) Ca3C-01 (09) /
✓ ✓
Cg4-94 (09)
Hexane residue Ca3b-87 (11) ✓
Phosphorus by AAS method Ca12b-92 (09)
✓
MPOB p2.8 part2:2004
Phosphorus by UV method Cd 12-55
✓
MPOB p2.8 Part 1(a): 2004 (UV method)
Evaluation of Fe, Cu, Ni, Pb, Cd by AAS method AOAC 999.11
Safety ✓
MPOB p2.10:2004
Trace metal by AAS method Ca15-75 (09) ✓
Trace element in oil by ICP-OES Ca17-01 (09) ✓
Phosphorus in oil by ICP-OES Ca20-99 (09) ✓
2- and 3-MCPD & Glycidol ester Cd 29a-13
Cd 29b-13 ✓ ✓ ✓
Cd 29c-13
Benzo(a)pyrene (BaP) Cd 21-91 ✓
PAHs Shimadzu Method ✓

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