Classification of feeding fats by FT‐IR spectroscopy

Abstract

Abstract In this paper, a technique useful for the classification of different food oil co‐ and by‐products of potential use for feed preparation is shown. The proposal is based upon a Fourier transform infrared evaluation of different classes of compounds, and its elaboration was carried out starting from the knowledge of the chemical composition of each feedstock category. Using this technique, a sure classification of fatty acid calcium soaps, fully hydrogenated fatty acids, lecithins, acid oils from chemical refining, acid oils from physical refining and fish oils can be easily done. The remaining categories of animal fats, fried oils and oils recovered from exhausted bleaching earth can be differentiated by using one or two additional chemical tests. The scope of this paper is to provide a quick, easy and non‐expensive tool for a correct classification of feedstock, in order to allow the choice of correct and applicable analytical tests for the evaluation of the quality and of the composition of each sample.