Category: Lipid analysis

According to the Food Safety and Standards Authority of India (FSSAI), regulations on trans-fat content in food products require precise analytical techniques. But how to count fatty acids accurately and efficiently to meet these standards and understand nutritional profiles? Laboratory analysis relies on sophisticated instrumental methods to identify and quantify these critical lipid components.

According to scientific literature, lipids are a crucial component of food, influencing everything from flavor and texture to nutritional value and shelf life. The answer to "can lipid tests be used for food analysis?" is a definitive yes, but with a critical distinction between the methods used in a clinical setting versus a food laboratory.