Fatty Acids including Cholesterol and Butyric Acid in Chocolate Proficiency Test

Note: Fees (prices) on this site are in GBP and do not include carriage / handling fees and VAT. Customers outside the UK may also incur local charges, including (but not limited to) import duties, local taxes and customs clearance fees, which may add significant cost to your order. Prices here are for the PT round or QC / Reference Material only and the total price payable may be higher.


Product Specification

Proficiency Test Information
Product Code Proficiency Test Matrix Approx. Size



50 g


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


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

Test Description

This proficiency test provides the opportunity to carry out a comprehensive fatty acid profile including individual fatty acids, on a common fatty food and popular ingredient that is widely available and frequently tested in laboratories.

This includes a comprehensive fat analysis to include butyric acid, cholesterol, saturates, mono-unsaturates, poly-unsaturates 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.

Chocolate 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.

Chocolate is, by definition, a processed food. By taking a range of different ingredients, often from various locations around the globe, designed flavours and appearance of many well-known chocolate brands are created. Chocolate therefore requires effective testing capabilities to identify if the product is produced as designed and therefore of high enough quality to offer to consumers.

Proficiency testing activities from Fapas make use of real food matrices, to provide the direct comparisons to your real-world routine analysis activities. This therefore, ensures only clear, concise areas of improvement are made. These are also immediately actionable to ensure your customers enjoy high-quality testing standards.

Related Products