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Olive Oil Acidity (CEE Nº 2568/91 Anex II)
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Olive Oil Peroxide Number (CEE Nº 2568/91 Anex III)
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Olive Oil Ultraviolet Spectrophotometry (K270, K232 y Delta K)(CEE Nº 2568/91 Anex IX)
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Olive Oil Moisture and Impurities (UNE Nº 55020 & UNE Nº 55002)
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Olive Oil Useful fat (UNE Nº 55002)
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Olive Oil Sensory Analysis (Panel Test according to COI Regulations)
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Olive Oil WAX Chromatography (CEE Nº 2568/91 Anex IV)
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Olive Oil ALKYL ESTERS Chromatography (CEE Nº 2568/91 Anex XX)
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Olive Oil ERYTHRODIOL + UVAOL Chromatography (CEE Nº 2568/91 Anex VI)
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Olive Oil STEROLS Chromatography (CEE Nº 2568/91 Anex V)
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Olive Oil ALIPHATIC ALCOHOLS Chromatography (CEE Nº 2568/91 Anex XIX)
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Olive Oil STIGMASTADIENE Chromatography (CEE nº 2568/91 Anex XVII)
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Olive Oil FATTY ACIDS Chromatography (CEE Nº 2568/91 Anex X)
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Olive Oil TRILINOLEIN (CEE Nº 2568/91 Anex XVIII)
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Olive Oil ECN-42 Difference (CEE Nº 2568/91 Anex XVIII)
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Purity criteria in seed oils
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Oil and water content in oilseeds and olive pomace cakes
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Oil content in waste waters
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Identification and composition of lipids used in margarines and vegetable fats
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Extraction and quality control of lipids in foods
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Quality of frying and used frying oils
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Consulting on production processes and machinery
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Consulting on packaging and distribution best practice
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