Edible Oil Testing
Fatty-acid profile, peroxide & acid value, adulteration, trans-fat, metal and contaminant testing for edible oils, fats and vanaspati.
Food & Agricultural Testing
About Edible Oils & Fats Testing
Edible oil quality is judged on rancidity, purity and the trans-fat and contaminant profile now under FSSAI scrutiny. CVR Labs tests groundnut, sunflower, mustard, coconut, palm, soybean, olive and blended oils, ghee, vanaspati and fat spreads for free fatty acid, peroxide value, iodine value and the full fatty-acid profile by GC, the definitive tool for detecting cheaper oil blended into a premium one.
We add argemone (for mustard oil), mineral oil, trans-fat, aflatoxin (for groundnut oil) and heavy-metal screens, with reporting against the IS oil standard or FSSAI limit. For manufacturers tracking oxidative stability and shelf life, FFA and peroxide trends over storage give a defensible basis for best-before dating.
Most Requested
Signature tests under Edible Oils & Fats Testing
The checks clients most often ask for with this service — we build the right sub-panel around your product and standard.
Free fatty acid & acid valuePeroxide valueIodine & saponification valueFatty-acid profile (GC)Trans-fatArgemone & mineral oilAflatoxin (groundnut)Heavy metals
Test Coverage
What we analyse under Edible Oils & Fats Testing
The parameter groups below are drawn from this service's own accredited scope; the full searchable list follows.
Blending is the core oil fraud
A fatty-acid profile by GC reveals palm or other cheap oil blended into mustard, groundnut or olive oil — invisible to basic quality tests.
Rancidity defines shelf life
Free fatty acid and peroxide value quantify oxidative spoilage and set the honest best-before date for packaged oils and fats.
Trans-fat is now regulated
FSSAI caps industrial trans-fat; vanaspati, bakery shortening and partially hydrogenated oils must be verified against the limit.
Physico-chemical & aggregate
Free fatty acidPeroxide valueIodine valueSaponification valueRefractive indexSpecific gravity
Adulteration & purity
Argemone oilMineral oilCastor oilLinseed oilBaudouin testBellier turbidity test
Fatty-acid & nutrition
MUFAPUFASaturated Fatty AcidsTrans Fatty AcidsVitamins A, D, E, KCholesterol
NABL Scope of Accreditation
Edible Oils & Fats Testing — parameters & methods
| Parameter / Test | Method / Standard |
|---|---|
| Monounsaturated Fatty Acids (MUFA) | AOAC 22nd Edition 996.06CVR/INS/SOP/GCMSMS/009 |
| Polyunsaturated Fatty Acids (PUFA) | AOAC 22nd Edition 996.06CVR/INS/SOP/GCMSMS/009 |
| Saturated Fatty Acids | AOAC 22nd Edition 996.06CVR/INS/SOP/GCMSMS/009 |
| Trans Fatty Acids | AOAC 22nd Edition 996.06 |
| Acid insoluble ash | FSSAI Manual of Methods of Analysis of foods (Beverages: tea, coffee, chicory) FSSAI 004A.007:2023IS 6287IS 1163 |
| Carbohydrate | CVR/FD/SOP/001 |
| Crude fibre | IS 10226 (part 1)FSSAI manual of methods of analysis of foods (Cereal and cereal products) FSSAI 03.018:2023IS 10226 (Part 1) |
| Energy | CVR/FD/SOP/001 |
| Moisture | FSSAI Manual of Methods of Analysis of foods (Fruits & Vegetable Products) 4.1FSSAI Manual of Methods of Analysis of foods (Oils and fats), FSSAI 02.001:2021FSSAI manual of methods of analysis of foods (Cereal and cereal products) FSSAI 03.006:2023 |
| Protein | IS 7219FSSAI manual of methods of analysis of foods (Cereal and cereal products) FSSAI 03.017:2023FSSAI Manual of Methods of Analysis of foods (Dairy and dairy products) FSSAI 01.026:2022 |
| Reducing sugar | FSSAI manual of methods of analysis of foods (Fruits & Vegetable Products) 2.6IS 6287IS 15279 |
| Sulphated ash | IS 15279IS 6287IS 4706 P-2 |
| Total ash | IS 13846IS 6287IS 4684 |
| Total fat | IS 6287IS 1163IS 12711 |
| Total sugar as sucrose | IS 6287IS 1163AOAC 22nd edition 975.14 |
| Sulphurdioxide | AOAC 22nd edition 990.28 |
| Allura red | CVR/INS/SOP/HPLC/13 |
| Alpha-Tocopherol(Vitamin E) | CVR/INS/SOP/LCMS-MS/012 |
| BHA | CVR/INS/SOP/HPLC/05 |
| BHT | CVR/INS/SOP/HPLC/05 |
| Brilliant blue | CVR/INS/SOP/HPLC/13 |
| Cholecaliferol(Vitamin D3) | CVR/INS/SOP/LCMS-MS/012 |
| Ergocalciferol(Vitamin D2) | CVR/INS/SOP/LCMS-MS/012 |
| Fast green | CVR/INS/SOP/HPLC/13 |
| Phylloquinonel(Vitamin K1) | CVR/INS/SOP/LCMS-MS/012 |
| Ponceau 4R | CVR/INS/SOP/HPLC/13 |
| Retinol Acetate(Vitamin A) | CVR/INS/SOP/LCMS-MS/012 |
| Retinol Palmitate(Vitamin A) | CVR/INS/SOP/LCMS-MS/012 |
| Sunset yellow | CVR/INS/SOP/HPLC/13 |
| TBHQ | CVR/INS/SOP/HPLC/05 |
| Acid value | FSSAI Manual of Methods of Analysis of foods (Oils and fats), FSSAI 02.009:2021 |
| Added colouring/ flavouring matter | FSSAI Manual of Methods of Analysis of foods (Oils and fats), FSSAI 02.045:2021 |
| Flash point (Pensky Marten closed cup) | FSSAI Manual of Methods of Analysis of foods (Oils and fats), FSSAI 02.004:2021 |
| Free fatty acid as oleic acid | FSSAI Manual of Methods of Analysis of foods (Oils and fats), FSSAI 02.009:2021IS 1263FSSAI Manual of Methods of Analysis of foods (Dairy and dairy products) FSSAI 01.089:2022 |
| Iodine value | FSSAI Manual of Methods of Analysis of foods (Oils and fats), FSSAI 02.010:2021IS 1263FSSAI Manual of Methods of Analysis of foods (Dairy and dairy products) FSSAI 01.095:2022 |
| Mineral oil | FSSAI Manual of Methods of Analysis of foods (Oils and fats), FSSAI 02.029:2021CVR/FD/SOP/002IS 3025 (Part 39) Clause 6 |
| Rancidity | FSSAI Manual of Methods of Analysis of foods (Oils and fats), FSSAI 02.043:2021 |
| Refractive index @ 40°C | FSSAI Manual of Methods of Analysis of foods (Oils and fats), FSSAI 02.003:2021 |
| Saponification value | FSSAI Manual of Methods of Analysis of foods (Oils and fats), FSSAI 02.007:2021IS 1263FSSAI Manual of Methods of Analysis of foods (Dairy and dairy products) FSSAI 01.096:2022 |
| Test for argemone oil | FSSAI Manual of Methods of Analysis of foods (Oils and fats), FSSAI 02.032:2021FSSAI manual of methods of analysis of foods (Spices, Herbs and condiments) FSSAI 10.015:2021 |
| Unsaponfiable matter | FSSAI Manual of Methods of Analysis of foods (Oils and fats), FSSAI 02.008:2021IS 1263 |
| Acid value of extracted fat | FSSAI Manual of Methods of Analysis of foods (Oils and fats), FSSAI 02.009:2021FSSAI manual of methods of analysis of foods (Cereal and cereal products) FSSAI 03.038:2023IS 4684 |
| Fat | IS 12758IS 9037IS 12451 |
| Salt as NaCl | FSSAI manual of methods of analysis of foods (Fruits & Vegetable Products) 1.7IS 12451FSSAI Manual of Methods of Analysis of foods (Fruits & Vegetable Products) 1.7 |
| Added colouring matter (oil soluble) | FSSAI Manual of Methods of Analysis of foods (Oils and fats), FSSAI 02.046:2021 |
| Allylisothiocyanate | IS 548 P-1FSSAI manual of methods of analysis of foods (Spices, Herbs and condiments) FSSAI 10.016:2021 |
| Baudouin test | FSSAI Manual of Methods of Analysis of foods (Oils and fats), FSSAI 02.013:2021FSSAI Manual of Methods of Analysis of foods (Dairy and dairy products) FSSAI 01.091:2022 |
| Bellier turbidity test | FSSAI Manual of Methods of Analysis of foods (Oils and fats), FSSAI 02.012:2021 |
| Carr-Price test for vitamin A | FSSAI Manual of Methods of Analysis of foods (Oils and fats), FSSAI 02.040:2021 |
| Cloud point | FSSAI Manual of Methods of Analysis of foods (Oils and fats), FSSAI 02.015:2021 |
| Free fatty acid as oleic/ palmitic/lauric/ricinoleic acid | FSSAI Manual of Methods of Analysis of foods (Oils and fats), FSSAI 02.009:2021 |
| Insoluble impurities | IS 548 P-1 |
| Melting point | IS 1263FSSAI Manual of Methods of Analysis of foods (Oils and fats), FSSAI 02.006:2021IS 12451 |
| Moisture and volatile matter | FSSAI Manual of Methods of Analysis of foods (Oils and fats), FSSAI 02.001:2021FSSAI manual of methods of analysis of foods (Spices, Herbs and condiments) FSSAI 10.027:2021 |
| Peroxide value | FSSAI Manual of Methods of Analysis of foods (Oils and fats), FSSAI 02.042:2021IS 12711FSSAI Manual of Methods of Analysis of foods (Dairy and dairy products) FSSAI 01.094:2022 |
| Polenske value | FSSAI Manual of Methods of Analysis of foods (Dairy and dairy products), FSSAI 01.090:2022FSSAI Manual of Methods of Analysis of foods (Dairy and dairy products) FSSAI 01.078:2022FSSAI Manual of Methods of Analysis of foods (Dairy and dairy products) FSSAI 01.090:2022 |
| Specific gravity | FSSAI Manual of Methods of Analysis of foods (Oils and fats), FSSAI 02.002:2021 |
| Test for castor oil | FSSAI Manual of Methods of Analysis of foods (Oils and fats), FSSAI 02.031:2021 |
| Test for hydrocyanic acid | FSSAI Manual of Methods of Analysis of foods (Oils and fats), FSSAI 02.034:2021FSSAI Manual of Methods of Analysis of foods (Oils and fats), FSSAI 02.035:2021 |
| Test for linseed oil | FSSAI Manual of Methods of Analysis of foods (Oils and fats), FSSAI 02.017:2021 |
| Test for mineral oil | FSSAI Manual of Methods of Analysis of foods (Oils and fats), FSSAI 02.029:2021 |
| Test for rancidity | FSSAI Manual of Methods of Analysis of foods (Oils and fats), FSSAI 02.042:2021FSSAI Manual of Methods of Analysis of foods (Oils and fats), FSSAI 02.043:2021 |
| Carr Price test for vitamin A | FSSAI Manual of Methods of Analysis of foods (Oils and fats), FSSAI 02.040:2021 |
| Suspended / foreign matter, separated water | IS 548 P-1 |
| Unsaponifiable matter | FSSAI Manual of Methods of Analysis of foods (Oils and fats), FSSAI 02.008:2021 |
| Total solids | FSSAI Manual of Methods of Analysis of foods (Dairy and dairy products) FSSAI 01.046:2022FSSAI Manual of Methods of Analysis of foods (Dairy and dairy products) FSSAI 01.025:2022FSSAI Manual of Methods of Analysis of foods (Fruits & Vegetable Products) 2.1 |
| Butyro-refractometer @40° | FSSAI Manual of Methods of Analysis of foods (Dairy and dairy products) FSSAI 01.078:2022FSSAI Manual of Methods of Analysis of foods (Dairy and dairy products) FSSAI 01.088:2022 |
| Milk fat | FSSAI Manual of Methods of Analysis of foods (Dairy and dairy products) FSSAI 01.082:2022IS 1163FSSAI Manual of Methods of Analysis of foods (Dairy and dairy products) FSSAI 01.030:2022 |
| Reichert Meissl value | FSSAI Manual of Methods of Analysis of foods (Dairy and dairy products) FSSAI 01.084:2022FSSAI Manual of Methods of Analysis of foods (Dairy and dairy products) FSSAI 01.078:2022FSSAI Manual of Methods of Analysis of foods (Dairy and dairy products) FSSAI 01.090:2022 |
Need a parameter that isn't listed? Share your product and requirement and our technical team will confirm the applicable method, standard and turnaround, and advise whether it falls within our NABL scope. Contact our technical team →
Methods & Standards
How Edible Oils & Fats Testing is tested
Reference methods applied
AOAC 22nd Edition 996.06FSSAI 02.009:2021 (Oils & fats)FSSAI 02.001:2021FSSAI 02.029:2021FSSAI 02.043:2021FSSAI 02.008:2021IS 548 P-1IS 1263
Where more than one standard applies, the appropriate method is selected for each sample and regulatory requirement. Validated in-house CVR SOPs on GC-MS/MS, LC-MS/MS and ICP-MS are part of the accredited scope.
Accreditation & Recognition
Accreditations covering Edible Oils & Fats Testing
See the Accreditations & Scope page for full certificate details.
NABL
ISO 9001
Samples we accept
Samples we accept for Edible Oils & Fats Testing
Groundnutsunflowermustardcoconutpalmsoybeanolive & blended oilsgheevanaspatimargarinefat spreads
How It Works
From enquiry to accredited report
Request a Quote
Share product, parameters and target standard.
Send Sample
Submit in sealed, labelled packaging or arrange pickup.
Login & Prep
Logged in LIMS with unique IDs and prepared.
Accredited Analysis
Validated NABL-scope methods on advanced instruments.
Test Report
Traceable, accredited report with limit comparison.
FAQ
Edible Oils & Fats Testing — frequently asked questions
Is Edible Oils & Fats Testing NABL-accredited at CVR Labs?
Yes. Edible Oils & Fats Testing is performed under CVR Labs' NABL ISO/IEC 17025:2017 accreditation (Cert. NABLT0626TN18226) at our Chennai laboratory, with traceable, audit-ready reports accepted for compliance and submission.
Can you detect one oil blended into another?
Yes. The fatty-acid profile by gas chromatography is the definitive method for detecting adulteration of premium oils (mustard, groundnut, olive) with cheaper oils such as palm.
Do you test mustard oil for argemone?
Yes. Argemone oil is screened by the standard qualitative and instrumental methods, along with mineral oil, as required under the FSSAI mustard-oil standard.
Is trans-fat testing available?
Yes. Trans-fatty-acid content is quantified by GC for vanaspati, bakery fats and partially hydrogenated oils against the FSSAI industrial trans-fat limit.
What samples do you accept for Edible Oils & Fats Testing?
We routinely handle Groundnut, sunflower, mustard, coconut, palm, soybean, olive & blended oils, ghee, vanaspati, margarine, fat spreads. Share your exact sample type and target standard and our technical team will confirm the required quantity, method and turnaround.
What parameters are included in Edible Oils & Fats Testing?
The Edible Oils & Fats Testing panel covers 69 accredited parameters such as Monounsaturated Fatty Acids (MUFA), Polyunsaturated Fatty Acids (PUFA), Saturated Fatty Acids, Trans Fatty Acids and Acid insoluble ash. The full searchable list is on this page — tell us your target and we'll map the right sub-panel for your sample.
Ready to test with an accredited laboratory?
NABL ISO/IEC 17025:2017 · ISO 9001 · ISO 45001 · CPCB · BIS — trusted since 1999.
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Frequently requested together
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