1.  Home
  2. Whitepapers
  3. Discrimination of Cooking Oils Using Raman Spectroscopy

Discrimination of Cooking Oils Using Raman Spectroscopy

Download Whitepaper

Discrimination of Cooking Oils Using Raman Spectroscopy

Download Whitepaper
  • Author: Angela Flack
Edible oils are one of the main components of the human diet. They are found as ingredients in many foods, such as cakes and ice cream, and also used in everyday cooking. A common issue is edible oil adulteration of extra virgin olive oil (EVOO) with cheaper oils. Firstly, there is the commercial issue of falsely selling a product, but there can also be health implications resulting from food adulteration. Robust and reliable analytical methods are essential in the food industry to ensure that products are sold free of adulteration and safe for human consumption. Food crime is defined as ‘serious fraud and related criminality in food supply chains’. This description covers a broad range of activities from theft to document fraud, and Raman spectroscopy can be useful in detecting the adulteration and substitution aspect of food crime.

Download Whitepaper Now