Ten indicators for purchasing managers to deal with oils

What purchasing managers cannot be unaware of when purchasing oils and fats, whether for industrial uses, food production or retail distribution, understanding key indicators of quality is crucial. The quality of oils and fats directly affects product performance, shelf life and consumer satisfaction. This guide outlines the key factors that purchasing professionals and industry professionals should evaluate when selecting these essential components.

1. Acid Value (AV)

The acid value measures the content of free fatty acids (FFA) in oil or fat. High values indicate the degradation of triglycerides, leading to rancidity and unwanted odors.

• Its importance: The lower acid value ensures better stability and longer life of the oil. This is especially important for oils and fats used in sensitive formulations.
• Acceptable range: Refined oils usually have an acid value of less than 0.6 mg KOH/g, but specifications may vary depending on the type of oil.

2. Peroxide value (Peroxide Value - PV)

The peroxide value indicates the initial oxidation level, which is a preliminary stage to rancidity. Oxidation affects both the taste and nutritional value of oils and fats.

• Its importance: Lower values indicate fresh, high-quality oils that have not yet undergone degradation.
• Acceptable range: The peroxide value in edible oils is usually less than 10 mEQ2/kg. Lower values are preferred for high quality products.

3. Colour and clarity

The visual appearance of oils and fats provides an immediate indication of their quality. Opacity or abnormal discoloration may indicate impurities or incorrect processing processes.

• Its importance: Clear oils with consistent colors enhance consumer satisfaction and ensure product consistency.
• Test methods: Optical or spectral assessments using color standards (such as the Lovibond scale).

4. Moisture and impurities

Excessive moisture and impurities can affect the stability of oils and fats, causing microbial growth and reducing shelf life.

• Its importance: Moisture-free oils are essential for applications such as frying and long-term storage.
• Acceptable levels: High-quality oils usually have a moisture content of less than 0.1%.

5. Smoke Point

The smoking point indicates the temperature at which the oil begins to break down, producing smoke and unwanted odors.

• Its importance: Oils with high smoke points are better suited for high-temperature applications such as frying and baking, so depending on the application required, the appropriate oil specification is selected.

6. Fatty acid composition

The fatty acid composition determines the nutritional and functional properties of the oil. The main indicators include saturated, monounsaturated and polyunsaturated fats.

• Its importance: Tailored fatty acid formulations can improve performance (such as fatness, mouthfeel) and satisfy consumer health preferences.
• Test methods: Gas chromatography is used to analyze fatty acids in detail.

7. Stability Index (Rancimat Test)

The Oxidative Stability Index (OSI) measures the oxidation resistance of an oil under accelerated conditions.

• Its importance: Higher stability ratings indicate a longer shelf life, making the oil suitable for extended storage and varied use.
• Typical ranges: Refined oils usually have higher OSI values compared to unrefined oils.

8. Smell and taste

Fresh oils have a neutral or distinctive smell and taste depending on the type. Unwanted smells or tastes indicate damage or improper storage. Based on the application used, it is determined whether to choose an oil that tastes liked by the user, such as olive and coconut to add a taste to the product, or choose an oil that has a neutral taste to maintain the taste of the original product.

• Its importance: The smell and taste affect consumer perception and the quality of the final product.
• Test methods: Sensory assessments or gas chromatography to detect volatile compounds.

9. The presence of pollutants

Contaminants include pesticides, heavy metals or polycyclic aromatic hydrocarbons (PAHs) that may pose health risks and regulatory challenges.

• Its importance: Compliance with food safety standards (such as EU, FDA) ensures market acceptance and consumer safety.
• Test standards: ICP-MS or HPLC to detect micro-contaminants.

10. Certificates, Sustainability, and Traceability

If you are a supplier to a multinational company or work in its procurement department, you should know the company's requirements as there are companies that comply with certain standards of sustainability and the possibility of tracking the source of oil. For example, there are companies that require the RSPO certificate, which is granted by an entity called the Palm Oil Round Table and confirms that oil is subject to certain standards, including forest conservation, no child labor and other standards. There are also new similar certificates called ISPO, which are for Indonesia, the largest producer of palm oil in the world, and the MSPO certificate for Malaysia and Indonesia's summer in palm oil production.

• Its importance: Certified certifications are in line with consumer demand for transparency and sustainability.
• Tips for buyers: Request certificates of analysis (COAs) and documents to confirm compliance.

Epilogue

For purchasing professionals, dealers, and production teams, understanding these key indicators of quality is essential to make informed decisions. By evaluating these factors, you can ensure that oils and fats meet the required standards in terms of performance, shelf life, and regulatory compliance. Incorporating accurate testing and supplier audits into your purchasing strategy will help you secure high-quality and reliable products every time.