Palm oil authentication: Classical methodology and state-of the-art techniques

The production of palm oil worldwide has increased over the last years due to its extensive use in foods as an alternative to other fat products with a high content of trans fatty acids, and due to its use by the bio-fuel industry. This high demand of palm oil has raised environmental concerns. Palm oil is unique from a compositional point of view in comparison to other oils and fats. Consequently its physical and chemical properties have led to an increased use of palm oil and palm oil products by the food and the oleochemical industry. The latter produces chemical feedstock for non-edible products such as cosmetics, toiletries, industrial cleaning agents and candles. The high demands of palm oil products make them susceptible to adulteration. Special types of palm oils, such as sustainable palm oils, provide a new challenge in fraud protection. Therefore, both from a fair trade as well as a consumer reassurance perspective, tracking and tracing, but also analytical verification of the end product is required. Authentication of palm and its derived products can be performed by classical assessments, e.g. by verification of its melting and crystallization properties, measurement of particular triglycerides and fatty acids, or by analysis of its minor components (tocopherols, tocotrienols and carotenoids). Nowadays, state-of-the-art techniques are developed which generate fingerprints that allow authentication of oils and fats (e.g. NMR, FTIR or mass spectrometry techniques). In the present chapter various classical methods as well as state-of-the-art techniques will be reviewed and compared.