Trans fatty acids (TFAs) are unsaturated fats that pose serious health risks, particularly contributing to heart disease and other cardiovascular issues. Monitoring TFA levels in food products is essential for public health and to ensure compliance with regulatory standards. At Sima Labs, we specialize in accurately measuring trans fatty acids using Gas Chromatography (GC), following established methods and protocols:

• AOAC 996.06

• AOAC 969.33

• AOCS Ce-1j-07

• WHO Global Lab Protocol

• FSSAI Manual 2: 2015

These standardized methods ensure reliable and precise quantification of TFAs, helping food manufacturers meet regulatory requirements and ensuring consumer safety.

The Process:

Gas Chromatography (GC) is the primary analytical method used to estimate trans fatty acids in food products. The process includes:

1. Sample Preparation: Lipids are extracted from food samples using solvents such as hexane or chloroform-methanol.

2. Derivatization: The extracted fats undergo transesterification to convert fatty acids into fatty acid methyl esters (FAMEs), making them more volatile and easier to detect during GC analysis.

3. Chromatographic Separation: The resulting FAMEs are separated and quantified using Gas Chromatography, providing accurate data on the levels of trans fats in the sample.

Why It’s Important:

• Regulatory Compliance: Ensuring adherence to FSSAI guidelines and food labeling standards.

• Public Health: Reducing harmful fat consumption to promote overall health and wellbeing.

• Quality Control: Helping manufacturers maintain product integrity and consistency in line with industry standards.

Mineral oil hydrocarbons, which are divided into two categories—Mineral Oil Saturated Hydrocarbons (MOSH) and Mineral Oil Aromatic Hydrocarbons (MOAH)—are primarily derived from crude oil, coal, and biomass. These hydrocarbons can be found in a wide range of products, including food packaging, inks, lubricating oils, and cosmetics. They are not typically present in raw materials but can migrate into processed foods and food contact materials, acting as contaminants during production and transportation.

While MOSH and MOAH are not inherently present in food, they can be introduced during food processing, leading to potential health risks. MOAH is linked to an increased risk of cancer, while MOSH can accumulate in the body, potentially causing organ damage to the liver, spleen, and lymph nodes.

Why MOSH & MOAH Testing is Essential

Testing for MOSH and MOAH is crucial for:

• Regulatory Compliance: Many countries have set limits on the permissible levels of these compounds in food products. Ensuring compliance with these regulations is essential for food manufacturers.

• Consumer Safety: Regular monitoring of MOSH and MOAH levels helps protect consumers from the harmful effects associated with exposure to these contaminants.

• Quality Assurance: Routine testing ensures that products meet the highest safety and quality standards, safeguarding consumer health and enhancing brand trust.

EU Guidelines on MOAH

According to EU Regulation (EU) 2017/84, the following maximum limits for MOAH in food have been established:

• 0.5 mg/kg for dry foods with low fat/oil content (≤ 4% fat/oil)

• 1 mg/kg for foods with higher fat/oil content (4% fat/oil ≤ 50% fat/oil)

• 2 mg/kg for fats and oils (50% fat/oil)

These limits apply to the total amount of MOAH in food, regardless of the source. Manufacturers must ensure that the migration of MOAH from food contact materials does not exceed these established levels.

At Sima Labs, we offer comprehensive testing for MOSH and MOAH to help food manufacturers comply with regulations, ensure consumer safety, and maintain product quality.

• Physical & Chemical Analysis (appearance, separated water, added coloring & flavoring substances, refractive index, iodine value, saponification value, specific gravity, etc.)
• Nutritional Analysis & Labelling (energy, protein, carbohydrates, total sugar, etc.)
• Adulterants (presence of rice bran oil, presence of kusum oil, test for the presence of oil soluble colours in oil, test for cottonseed oil (halphen test), test for sesame seed oil (baudouins test), hexabromide test, polybromide test, etc.)
• Fatty acid profile (SFA, MUFA and PUFA) & Trans fatty acids
• Naturally Occurring Toxic Substances (Agaric acid, Hydrocyanic acid, Hypercine and Safrole)
• Vitamins (A, D, E, K, B-Complex)
• Minerals (calcium, iron, magnesium, manganese, potassium, etc.)
• Mycotoxins (total aflatoxin, aflatoxin B1, aflatoxin B2, etc.)
• Heavy metal residues (lead, tin, arsenic, copper, cadmium, etc.)
• Natural & Synthetic Colors (canthaxanthin, annatto extract(bixin), beta apo-8 carotenal, beta carotene, brilliant blue FCF, caramel colors (ammonium sulphite process), etc.)
• Melamine
• Additives (guaiac resin, iso propyl citrate mixture, citric and fatty acid esters of glycerol, phosphoric acid, polydimethylsiloxane (DMPS), lactic and fatty acid esters of glycerol (LACTEM), mono and diglycerides of fatty acids, polyglycerol esters of fatty acid, etc.)
• Pesticide Residues
• Stability Testing (using Rancimat)
• Microbiological parameters (total plate count, total coliform count, yeast and mould count, salmonella and shigella, E. coli, etc.)
• Molecular Testing
• Allergens (celery, mollusc, milk, egg, fish, etc.)
• GMO Testing
• Test for active Components (Qualitative)
• Particle size analysis
• ETO and ECH Testing
• MCPDs and GE Testing
• Food Application and recipe engineering
• Radioactive residues
• Steroids and Hormone Testing
• Dioxins, PCBs, PAHs & Furans
• Solid Fat Content by Pulse NMR