Fats & Oils

Fats and oils are fundamental components in food formulation, influencing flavor, texture, nutritional value, and shelf life. Their analysis supports quality control, product development, and regulatory compliance across the food industry.

Velp instruments are widely used for the analysis of both vegetable oils and olive oils, from raw material assessment to finished product characterization. We support producers, purchasers, and researchers with dedicated solutions to evaluate extraction efficiency, stability, and formulation impact.

We support public and private entities in:

• Solvent extraction for the determination of the fat content.
• Extraction yield analysis on raw materials and final products.
• Oxidation stability studies to evaluate freshness and shelf-life.
• Antioxidant studies and formulation comparisons.
• Packaging evaluation and impact on product stability.
• Sample preparation with dispersers for homogenization and emulsification.