Today, a new authentication method for the identification of edible oils and fats has been developed. The method uses sitosterol, an abundant plant sterol, as a marker to detect and differentiate between different types of edible oils and fats. The method is based on the determination of the sitosterol content in edible oils and fats, and on the comparison of the results with the reference values obtained from a library of edible oils and fats. The results show that the method is accurate, reliable, and fast, offering a promising alternative to existing methods. This new method could be a great tool in the food industry to ensure the authenticity of edible oils and fats and to protect consumers from potential fraud.

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source: Phys.org