Fatty Acids in Biscuit (Cookie) Proficiency Test

Start date

Product Code

Proficiency Test



Biscuit (Cookie)


Butyric Acid (C4:0), Lauric Acid (C12:0), Palmitic Acid (C16:0), Oleic Acid (C18:1 n-9 cis), Stearic Acid (C18:0), Cholesterol

Approx. Size

50 g


Fatty acid profile known when test material is analysed, more fatty acids may be included.

Biscuit (Cookie) contains a variety of fats and oils from various sources which can affect flavour, shelf life, nutritional composition and quality. All of which create the unique taste of each product. This additional proficiency test to the programme includes butyric acid as a measure of product aging and cholesterol.

By taking part in this proficiency test, laboratories involved in the analysis of fats and oils can maintain high quality testing across the range of analytes and techniques through robust quality control practices, with proficiency tests forming the foundation.

In order to provide a high quality product, is important to give consumers a true choice, be it through correct nutritional value labelling or other means, using proficiency testing is paramount to maintain this.  Accurate testing is also key to providing effective support and protection of product qualities such as flavour, which adds to the product's unique selling points in a competitive consumer market. Without robust testing practices and quality control procedures, both food and beverage manufacturers and consumers are vulnerable to lower quality products that may not be safe to consume or could have a negative effect on the consumer brand and reputation.