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Note: this service is for Research Use Only and Not intended for clinical use.
Cooking oil is plant, animal, or synthetic fat used for frying, baking, and other types of cooking. It is also used in preparation of foods and flavourings that do not involve heat, such as salad dressings and bread dips, and in this sense, it might be more accurately termed as edible oil. Cooking oils are typically liquid at room temperature, and some oils that contain saturated fat, such as coconut oil, palm oil and palm kernel oil, are solid. The common edible oils are mostly vegetable oils, including corn oil, rapeseed oil, peanut oil, sesame oil, olive oil, camellia oil, palm oil, canola oil, sunflower seed oil, soybean oil, linseed oil (spoma oil), grape seed oil, walnut oil, peony seed oil and other vegetable oils.
As a professional and comprehensive third-party testing organization, Alfa Chemistry Testing Lab provides one-stop testing, analysis and technical support services to clients around the world to ensure the quality and safety of cooking oils, and issues authoritative, scientific, fair and accurate testing reports for clients.
Samples that can be tested by Alfa Chemistry include: