Total Fat, Butyric Acid and Cholesterol in Mixed Fat Spread Quality Control

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Product Specification

QC/RM information
Product Code Material Matrix Approx. Size
FCFO14-FAT12QC

T14285QC

Mixed Fat Spread

50g

Analytes

Total Fat, Butyric Acid (C4:0), Cholesterol

Validity Date

05/03/2025

Test Description

As mixed fat spreads enjoy a large amount of consumption worldwide, the opportunities to adulterate and produce low quality products become more and more widespread. To combat this, effective testing should be utilised to highlight and quantify any products which may be of low quality, allowing manufacturers take decisive actions to improve and maintain a high quality supply chain.

The addition of plant sterols to many of these spreads further enhances the health claims, as they reduce the absorption of cholesterol and thereby reduce levels of cholesterol in serum and the risk of arterial disease. Correct measurement of fats and sterols is necessary to comply with product quality specifications and labelling requirements, and this proficiency test will help to demonstrate the accuracy of your analysis in this area. The presence of plant sterols in butter which does not declare it contains mixed fats could indicate adulteration as these are usually not detectable or present at trace levels in milk fat.

Butyric acid analysis may be used to determine the amount of milk fat in a mixed fat product, as this is only present in milk fat. It has a strong odour which gives rise to the unpleasant smell when butter goes rancid due to the release of free butyric acid from the triglyceride form as a result of hydrolysis. 

Through this quality control material your current testing ability can be evaluated and critiqued. It is important to maintain only high quality testing standards to ensure your test results are credible and repeatable. This is especially important within the highly competitive food testing environment we live in.

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