Determination of Unsaturation in Food Oils and Fats.

The article focuses on the importance of determining unsaturation in food oils and fats for quality and process control, as well as for nutritional information on food labeling. Topics include how Raman spectroscopy can be used for quantitative measurement of total unsaturation and determining the degree of cis and trans isomerization in edible fats and oils.; and how Kaiser Raman analyzer is highlighted as a tool that enables remote Raman measurements in commercial fat and oil samples.