ABSTRACT
Food authentication has become an important aspect of food quality control in recent times. As there are numerous practices of a fraudulent nature taking place, it has become essential to establish procedures to monitor food quality at different stages of production. The fat and oil processing industry is no exception to fraudulent practices. Over the years, many cases of adulteration have been reported for highly priced vegetable oils and fats such as virgin olive oil (Lai et al., 1995), cocoa butter (Lipp and Anklam, 1998), and dietary supplement oils such as cod liver oil (Rohman and Che Man, 2011), evening primrose oil, flaxseed oil (Ozen et al., 2003), borage oil (Aparicio and Aparicio-Ruiz, 2000), grape seed oil, and pumpkin seed oil (Butinar et al., 2010). Adulteration of virgin olive oil has been common in many parts of the world. For instance, extra-virgin olive oil is a premium product, which is produced through a cold-pressed extraction process. It is in short supply and high demand, which leads to the temptation to perform adulteration practices
2.1 Introduction ....................................................................................................27 2.2 Thermal Events Measured by Differential Scanning Calorimetry ................28 2.3 Detection of Adulterations in Plant Oils and Fats ..........................................29
