The various tests performed in our laboratory catering to Oils & Fats are:

MAJOR OILS

These Oils are Major Oils which signifies that they account for the main  production and consumption worldwide.

NUT OILS

Nut Oils are mainly used in cooking due to their flavour.

OILS FROM MELON AND GOURD SEEDS

FOOD SUPPLEMENTS

Some oils are used as food supplements used for their nutrient content or medical effect.

OTHER EDIBLE OILS

OILS USED FOR BIOFUEL / BIODIESEL

OILS ALSO USED AS BIOFUEL / BIODIESEL

These Oils are chiefly used for other uses but due to research they have been considered for use as biofuel.

INEDIBLE OILS USED ONLY OR CHIEFLY AS BIOFUEL / BIODIESEL

These oils are extracted from plants that are cultivated mainly for production of Biofuels / Biodeisel

DRYING OILS

Drying oils are vegetable oils that dry up at normal or room temperature to a dry or hard finish. These oils are used in paint industry, varnishing, polishing, coating and wood finishing.

CITRUS OILS

Some citrus plants are pressed to extract citrus oils, also some seeds of citrus give usable oils.

OTHER OILS

Many pressed vegetable oils are either not edible, or not used as edible oil.

Palm oil is extracted from the mature fresh fruit bunches of oil palm plantations. Various edible, non-edible and industrial grades are :

FATTY ACIDS

Fatty acids are merely carboxylic acids with long hydrocarbon chains. The hydrocarbon chain length may vary from 10-30 carbons (most usual is 12-18).

SATURATED FATTY ACIDS

Among straight-chain fatty acids, the simplest are referred to as Saturated fatty acids. Which means that there are no doubel bonds beetween carbon atoms so that the fatty acids are saturated with hydrogen. . Saturated fat is less likely to spoil than unsaturated fat and more stable during cooking.

Saturated fats are usually solid at room temperature. Since our body manufactures its own saturated fat we don't need to include any in our diet. It is found mainly in animal foods and dairy products (exceptions: palm oil, coconut oil). Saturated fats increase total cholesterol, LDL-C (bad) and triglycerides. Below, is found a list of the most common saturated fatty acids.

UNSATURATED FATTY ACIDS

Unsaturated fatty acids are those in which there is at least one double bond within the fatty acid chain.

Unsaturated fats are liquid at room temperature. These are mainly plant fats such as corn, safflower, olive, walnut, canola and others. These fats can help clean the blood vessels however; too much of some of these fats can lead to heart disease.

Examples of unsaturated fatty acids:

Omega-3
Omega -3 Fatty Acids

n−3 fatty acids (popularly referred to as ω−3 fatty acids or omega-3 fatty acids) are a family of unsaturated fatty acids that have in common a final carbon–carbon double bond in the n-3 position; that is, the third bond from the methyl end of the fatty acid.

Saturated fats are usually solid at room temperature. Since our body manufactures its own saturated fat we don't need to include any in our diet. It is found mainly in animal foods and dairy products (exceptions: palm oil, coconut oil). Saturated fats increase total cholesterol, LDL-C (bad) and triglycerides. Below, is found a list of the most common saturated fatty acids.

Omega-6
Omega -6 Fatty Acids

n−6 fatty acids (popularly referred to as ω−6 fatty acids or omega-6 fatty acids) are a family of unsaturated fatty acids that have in common a final carbon–carbon double bond in the n-6 position, that is, the sixth bond, counting from the end opposite the carboxyl group

Omega-9
Omega-9 Fatty Acids

n−9 fatty acids (popularly referred to as ω−9 fatty acids or omega-9 fatty acids) are a family of unsaturated fatty acids which have in common a final carbon–carbon double bond in the n-9 position; that is, the ninth bond from the end of the fatty acid.

Trans Fatty Acid

Trans Fats are the most harmful of the dietary fats. They are more serious than saturated fats and can raise total cholesterol and LDL-C ("bad cholesterol") and lower HDL-C ("good cholesterol"). Eliminating trans fats from the diet is very important to prevent Cardiovascular Disease.

Cholesterol

Cholesterol is synthesized in the body and hence is not essential in the diet. Dietary cholesterol raises plasma total cholesterol, LDL-C, HDL-C levels. Foods high in saturated fat are also sources of dietary cholesterol and hence consumption of these foods should be moderated.