Triglyceride analyzes are applied to detect adulteration in vegetable oils. In addition, this method is used to define the chemical structures of these oils and to determine their quality. The sum of palmitic and stearic acids in the 2-position of triglycerides is also an important criterion used in the determination of esterified oils.
Oilseeds are processed in crude oil plants to obtain oil, and these oils are of great importance for people's nutrition and health. In this respect, the physical and chemical properties of oils, as well as the composition and ratios of fatty acids they contain, are determined in advanced laboratories. The composition of fatty acids in plants is not always the same, it varies according to species and certain factors. In this respect, knowing how and under what conditions the composition of fatty acids differ is important in terms of understanding the quality of the oil. The quality of the oil, its processing values are closely related to the distribution and position of the fatty acids in the oil.
In foods, only a few fatty acids are in the form of free fatty acids. Most of it is in the form of triglycerides. Triglycerides vary greatly in molecular size or diversity, but still have three fatty acids linked to a glycerol molecule by ester bonds in their basic structure.
In the test, analysis, measurement and evaluation studies carried out in our organization, national and international standards and applicable legal regulations are complied with and reliable and impartial results are obtained. These studies are based on the latest technological equipment, trained and experienced staff and modern methods. Among the numerous tests carried out in this context, there are also services for the determination of total saturated acids in the 2-position of triglycerides.
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