Fatty Acids in Milk Powder Quality Control

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Product Specification

QC/RM information
Product Code Material Matrix Approx. Size


Milk Powder

50 g


Total Fat, Saturated Fatty Acids, Monounsaturated Fatty Acids, Polyunsaturated Fatty Acids, Total trans Fatty Acids, Butyric Acid (C4:0), Caproic Acid (Hexanoic Acid C6:0), Caprylic Acid (Octanoic Acid C8:0), Capric Acid (Decanoic Acid C10:0), Lauric Acid (C12:0), Myristic Acid (C14:0), Pentadecanoic Acid (C15:0), Palmitic Acid (C16:0), Stearic Acid (C18:0), Oleic Acid (C18:1 n-9 cis), Linoleic Acid (C18:2 n-6)

Validity Date


Test Description

This quality control material is a comprehensive fat analysis to include total fat, saturates, mono-unsaturates, poly-unsaturates, total trans fatty acids, and individual fatty acids.

Fat is an essential part of the human diet, supplying nutritional components that the body needs in order to function. Too much fat in the diet, especially of nutritionally undesirable forms, can give rise to health problems. Hence, fat is subject to labelling requirements on food products and analyses are targeted towards this compliance.

Milk powder is globally important and used in large quantities for direct sale to consumers and as a key ingredient in processed foods owing to its advantages over fresh milks such as longer shelf life. It is impossible to completely avoid contamination of these highly processed products during processing. Therefore, testing for indicator organisms is an important step in maintaining high quality standards. The nutritional labelling claims of milk powder are also extremely important to verify due to their large potential impact within the development stages of infants due to their inclusion within infant formula in significant quantities.

Fapas quality control materials make use of real food matrices, from which to provide direct comparison with your real world testing arrangement. Through effective quality assurance methods areas of improvement can be addressed, from which to achieve high quality testing and control any areas of bias which may negatively affect results. Through activities such as staff training and instrumentation verification this bias can be addressed

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