Fats belong to the basic diet of humans. They supply energy, are required for constructing the cell membrane and serve as solvents for fat soluble vitamins. Fats are esters of glycerol with long-chain fatty acids. Fatty acids differ in length and degree of saturation.
Characterisation and quality control of fats and oils is assessed by specific fat parameters (e.g. iodine value, saponification number), components and sensory parameters. The exact composition of fats is determined by analysing the fatty acid spectrum.
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