ITERG prestations

Accreditation & Quality Seals

Louise Wright — 2007-05-04T08:30:31Z

Iterg laboratories are COFRAC-accredited for standard NF EN ISO/CEI 17025, Programme 82 on protein oils, crops, fats and oils, under number 1-0171.|

	Iterg obtained ISO 9001: 2008 certification for the design and implementation of analyses, studies and technological operations on oils and fats.
	Iterg's refining workshop obtained Ecocert certification for the refining and deodorization of vegetable organic oils, service provision controled by Ecocert Greenlife according to the Ecocert Standard available at http://cosmetics.ecocert.com. Certificate


Iterg services home page	Main Iterg site

Our Services

Louise Wright — 2007-05-03T17:49:33Z

2Iterg offers a wide range of oils-and-fats refining services for the requirements of the cosmetics, agrifood, pharmaceuticals and specialist chemical industries: chemical refining, physical refining, degumming, drying, adsorbent processing (earth, additives, activated carbon), winterisation, dewaxing, bleaching, filtering and/or simple deodorising.2

Our processing plants have already handled over 60 different types of oils and butters.
Please contact us to discuss the feasibility of your project or obtain a quote.

Feel free to download:
our Terms and conditions on refining (French version only)

our Terms and conditions on services (English version)

PRODUCTION CAPACITY


Our refining plant has a handling capacity per batch of:
350 kg to 420 kg or 750 kg to 900 kg

For smaller quantities, we can offer all or part of the individual refining operations per batch for the following quantities:
2 kg, 20 kg and 50 kg

STRENGTHS AND GUARANTEES

Traceability from the crude oil to the packaged refined oil
Flexibility in the individual refining operations and volumes handled (20 kg to 5 tonnes)
Quality performance through reproducibility of operating conditions
Scientific environment through integrated control procedures for all products entering and leaving the Iterg laboratory
Non disclosure of test information and results
Complementarity between Iterg and CREOL, our Pessac-based partner for crushing and extraction operations
Customised support, also available on a yearly basis

2Contacts2
XAVIER PAGES, Oleochemistry Technology project Manager
Marie GAUD, Technology Unit.
Céline BIROT, Technology Unit.
Tél: 33 5 56 36 00 44
Fax: 33 5 56 07 42 96


Iterg services home page	Main Iterg site

Mycotoxins Focus

Louise Wright — 2007-05-03T08:51:00Z

Further to a request from France's oils and fats manufacturers related to the contamination of oil by mycotoxins and the behaviour of mycotoxins during processing, Iterg has developed a bibliography dealing with the following topics:

- contamination of raw materials and their derivatives by mycotoxins,
- methods for analysing mycotoxins,
- detoxication processes,
- regulations on mycotoxin contamination.

It was shown that some oils are likely to contain traces of mycotoxin contaminants. However, although refining the oil can eliminate all aflatoxins, no data was found on the elimination of other types of mytoxins through refining.
For this reason, and also to check the bibliographical results, we decided to assess the situation by analysing the toxins that could present a risk: ochrtoxin A, aflatoxin B1 and zearalenone.

Specific analysis methods for virgin and refined olive oil were developed and approved by Iterg and are now available to manufacturers for:

Aflatoxins B1, B2, G1 and G2 with an individual quantification limit of 0.025 ppb
Ochratoxin A with a quantification limit of 0.5 ppb

Please contact us for more information.
Contact: Florence Lacoste - Tel: +33 556 079787

Olive oil focus

Louise Wright — 2007-04-27T08:31:28Z

The olive oil sold in France is usually extra virgin olive oil, which is known for its nutritional and organoleptic qualities. The French consume 100,000 tonnes of olive oil a year but only produce around 4,500 tonnes themselves. 95 % of the olive oil consumed in France therefore comes from foreign sources. Nevertheless, the olive-oil market is highly regulated by European regulation 2568/91 (updated in 2003) and the IOOC's commercial standard IOC/T.15/NC No. 3/Rev. 2 (2006).

These strict regulations mean that any batches of olive oil sold on the market must be checked for compliance with the quality criteria drawn up at European level for the food categories "extra virgin" and "virgin".

The high price of olive oil on the French market also provides grounds for testing the main purity criteria of commercial oil to ensure that it qualifies as olive oil.

Finally, monitoring for possible contaminants in the oil (contamination criteria) is required since, by definition, olive oil does not undergo a refining process that eliminates such contaminants.

2Quality criteria2


Oleic acidity (olive oils)	Regulation (EEC) 2568/91 - Annex II
Peroxide value (olive oils)	Regulation (EEC) 2568/91 - Annex III (chloroform method)
UV spectrum (absorbance at 232 and 270 nm and Delta K)	Regulation (EEC) 2568/91 - Annex IX
Organoleptic assessment of virgin olive oils	Regulation (EEC) No. 796/2002 amending regulation (EEC) No. 2568/91 - Annex XII

2Purity criteria2


Determination of stigmastadienes (olive oils)	Regulation (EEC) 2568/91 - Annex XVII
Calculation of the difference between actual and theoretical ECN 42 triglyceride content	Regulation (EEC) 2568/91 - Annex XVIII
Sterol composition and content	regulation CEE 2568/91 - Annex V
Fatty acid composition (cis and trans isomers)	Regulation (EEC) 2568/91 - Annex X a and X b

2Contamination criteria2


Determination of benzo[a]pyrene content by HPLC	NF ISO 15302
Determination of pesticides in olive oil: organochlorines organophosphates pyrethroids	Internal method
Lead content	NF EN ISO 12193

Please contact us for more information.
Contact: Florence Lacoste - Tel: +33 556 079787

Biodiesel Focus

Louise Wright — 2007-04-18T14:26:46Z

Wider use of biofuels is bringing benefits in many areas, including less dependency on fossil fuels, lower greenhouse-gas emissions and new opportunities for the agricultural sector. The biodiesel branch of the biofuels sector, for example, uses vegetable-oil and animal-fat derivatives such as methyl esters and fatty-acid ethyl esters.

Standard EN 590 provides specifications for the incorporation of fatty-acid methyl esters (FAMEs) in diesel.
Standard NF EN 14214 provides details on the requirements and test methods applicable to the sale of FAMEs as diesel fuel. Standards pertaining to analytical methods (NF EN 14103, NF EN 14105, NF EN 14112, etc.) have been developed to enable FAME quality to be characterised. With over 10 years' involvement in Biodiesel standardisation, Iterg is now in a position to offer a series of FAME analyses for use in the development of biofuels or for quality-control purposes.

2List of methyl ester analyses2


Type of analysis	Standard
Moisture content (method for oils)	NF T 60-700
Acid value	NF EN 14104
Ester content	NF EN 14103
Methanol content	NF EN 14110
Iodine value	NF EN 14111
Oxidation stability	NF EN 14112
Phosphorus content (method for oils = 3 to 80 mg/kg)	IUPAC 2.423
Determination of free and total glycerol and mono-, di-, triglyceride contents	NF EN 14105

Please contact us for more information.
Contact: Franck Dejean - Tel: +33 556 079775

Catalogue of analytical services

Louise Wright — 2007-04-18T08:34:12Z

Characterisation / Purity checks / Contaminants / Deterioration / Rheology / Sensory analysis

Catalogue of analytical services
Which types of analysis best suit your requirements? Why not contact our experts for advice?

Feel free to download our Guidelines on sending samples and our Service provision conditions (French version only).

**GUARANTEES**
	Iterg's analysis laboratory is COFRAC-accredited for ISO 17025 and most of the analyses in research programme 82. (COFRAC: French committee for accreditation)

Iterg's analysis laboratory is IOOC-accredited (International Olive Oil Council) for olive oil analysis.

Focus

<Olive oil>
<Mycotoxins>
<Biodiesel>

Characterisation

STANDARD TESTS

Moisture and volatile matter	NF EN ISO 662
Moisture content (Karl Fischer)	NF ISO 8534
Impurities	NF EN ISO 663
Oleic acid	NF EN ISO 660
Peroxide value	NF EN ISO 3960 or regulation (EEC) No. 2568/91 Annex III (chloroform method)
Iodine value	NF EN ISO 3961
Saponification value	NF ISO 3657
Unsaponifiable matter content - Method using hexane	NF EN ISO 18 609
Unsaponifiable matter content - Method using diethyl ether extraction	NF EN ISO 3596
Oil content (soxhlet method)	NF EN ISO 659
Fat content (all matrices)	V 03-030 or internal method
Qualitative fat extraction for analysis	Internal method

FATTY ACID AND GLYCERIDES

Fatty acid composition (cis and trans isomers): vegetable oils, animal fats, dairy fats, marine oils, fat extracts, special cases (CLA).	NF EN ISO 5509 & NF EN ISO 5508
Individual and total fatty acid content (see above list of matrices analysed)	NF EN ISO 5509 & NF EN ISO 5508
Analysis by gas chromatography of methyl esters of fatty acids	NF EN ISO 5509 & NF EN ISO 5508
Determination of the composition of fatty acids in the 2-position of the triglyceride molecules	NF EN ISO 6800
Determination of butyric acid content	NF EN ISO 5509 & NF EN ISO 5508
Determination of triglycerides according to their carbon number by GC	IUPAC 2.323
Determination of triglycerides according to their partition number by HPLC	IUPAC 2.324
Determination of the individual triglycerides by HPLC	IUPAC 2.325
Calculation of the difference between the actual and theoretical ECN 42 triglyceride content	COI/T.20/Doc. No. 20
Determination of free fatty acids, monoglycerides, diglycerides and triglycerides by GC	Internal method
Determination of 1,2- and 1,3-diglycerides in olive oil	German Society for Fat Science, Draft 4-10-2005
Cocoa butter equivalents in cocoa butter and plain chocolate - Part 1: Determination of the presence of cocoa butter equivalents	ISO 23275-1
Cocoa butter equivalents in cocoa butter and plain chocolate - Part 2: Quantification of cocoa butter equivalents	ISO 23275-2

MINOR CONSTITUENTS

Determination of unsaponifiable matter	NF EN ISO 18609 (hexane) or NF EN ISO 3596 (diethyl ether)
Sterol composition and content	NF ISO 6799 or NF EN ISO 12 228
Cholesterol content	NF ISO 6799 or NF EN ISO 12 228
Chlorophyll content by visible spectrophotometry	AOCS Cc 13d-55
Determination of pyropheophytine in olive oil	German Society for Fat Science, Draft 4-10-2005
Determination of total carotenoid content by visible spectrophotometry	Internal method
Determination of total carotenoid content by HPLC	NF EN 12823-2
Determination of tocopherol and tocotrienol contents by HPLC (vitamin E)	NF EN ISO 9936
Vitamin A content by HPLC	NF EN 12823-1
Determination of wax content by GC (method for olive oils)	COI/T.20/Doc No. 18
Determination of wax content by GC (oils other than olive oil)	Draft ISO CD 23647
Determination of hydrocarbons by GC (mineral oils)	Internal method
Determination of refined oils in virgin oils (stigmastadienes)	Annex XVII, regulation (EC) No. 656/95 of 28/03/95
Determination of other constituents in unsaponifiable: fatty alcohol, terpenic alcohol, squalene, etc.	Internal method
Determination of total polar lipids using the acetone-insoluble method (with all reserves)	AOCS Ja 4-46
Phosphorous content
- high (> 80 mg/kg)	ISO 10540-1
- low (< 80 mg/kg)	NF ISO 10540-2
Phospholipid composition by HPLC	Internal method
Determination of fatty acids in position 1 and 2 in phospholipids	Internal method
Determination of individual phospholipids by CCM and colorimetry	Internal method
Determination of ceramides or cerebrosides by HPLC on lipid extract with high polar lipid concentration	Internal method
Determination of digalactosyl-diglyceride (DGDG) by HPLC on lipid extract with high polar lipid concentration	Internal method
Determination of copper, iron and nickel contents — Graphite furnace atomic absorption method	NF EN ISO 8294
Determination of alkalinity (traces of soaps)	NF EN ISO 10539
Determination of emulsifiers:
- Lecithins (E 322)
- Mono- and diglycerides of fatty acids (E 471)
- Esters of mono- and diglycerides of fatty acids (E 472)

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Purity checks

The types of analysis we use to test purity or adulteration depend on the requirements of our clients.
For each individual case, our experts will propose at least one analytical method compatible with the type of research required. For example:

determination of stigmastadienes to determine refined oils in virgin oils
determination of the sterol profile to determine vegetable and animal fat blends
determination of triglyceride composition to test adulteration by animal or vegetable fats in butter
determination of cocoa butter equivalents in cocoa butter and plain chocolate

Feel free to "contact our experts"

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Contaminants

Determination of traces of chlorinated solvents (tetrachlorethylene, etc.)	Regulation (EEC) 2568/91 Annex XI – L248/48
Determination of traces of aromatic solvents by dynamic headspace analysis / GC / MS (benzene, toluene, xylene, styrene)	Internal method
Determination of residual technical hexane content in refined oil. Scope: 2 to 10 mg/kg (ppm)	NF T 60-257
Determination of residual technical hexane content in refined oil. Scope: 10 to 1500 mg/kg (ppm)	NF EN ISO 9832
Determination of total residual hexane in oilseed cake	NF EN ISO 8892
Other solvents:
Identification by GC / MS and dosage by dynamic headspace analysis / GC	Internal method
Animal and vegetable fats and oils - Determination of benzo[a]pyrene content by HPLC (Polynuclear Aromatic Hydrocarbon (PAH) marker)	NF ISO 15302
Determination of pesticides in oils and fats organochlorines organophosphates pyrethroids	Internal method
Determination of polychlorinated biphenyls (PCBs) (in oils and fats)	Internal method

TRACES OF ELEMENTS (metals, alkaline earths)

The presence and content of the elements listed below can only be determined for extracted fats and oils.

Arsenic	Internal method
Cadmium	NF EN ISO 15774
Chrome	Internal method
Copper	NF EN ISO 8294
Tin	Internal method
Iron	NF EN ISO 8294
Nickel	NF EN ISO 8294
Phosphorous. Scope: >80 mg/kg	ISO 10540-1
Phosphorous. Scope: 3 to 80 mg/kg	NF ISO 10540-2
Lead	NF EN ISO 12193

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Deterioration

HYDROLYSIS

Acidity or acid value	NF EN ISO 3960 or regulation (EEC) 2568/91 - Annex III (choloform method)
Free fatty acid, partial glyceride and triglyceride content	Interal method
Determination of individual free fatty acid content (C2 to C24)	Internal method

OXIDATION

Peroxide value	NF EN ISO 3960
UV spectrum (absorbance at 232 and 270 nm and Delta K)	NF EN ISO 3656
TBA test	IUPAC 2.531 (Direct method)
Para-anisidine value	NF EN ISO 6885
Determination of aldehydes and hydrocarbons by dynamic headspace / GC	Internal method

STABILITY – ANTIOXIDANTS

Rancimat accelerated oxidation test	NF ISO 6886
Accelerated ageing test in ventilated surroundings with controlled lighting	Internal method
Determination of antioxidants by HPLC (BHT, BHA, gallates)	IUPAC 2.642
Determination of tocopherol content by HPLC	NF EN ISO 9936
Determination of ascorbyl palmitate in oils and fats by HPLC	Internal method
Determination of polyphenols by HPLC	Contact us (matrix feasibility)
Colimetric determination of total polyphenol content (Folin-Ciocalteu)	Internal method

HEAT (frying oil)

Polar compound content	NF EN ISO 8420
Determination of polymerized triglyceride content by HPLC	NF EN ISO 16931
Monomer and polymer oxidised triglyceride content by HPLC	Internal method
Determination and breakdown of fatty-acid content by GC	NF EN ISO 5509 & NF EN ISO 5508

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Physical and rheological characteristics

Analysis	Standards
Melting point	NF EN ISO 6321
Spectrophotometric determination of colour	NF T60-224
Determination of Lovibond colour	NF ISO 15305
Determination of solid fat content - NMR method General case (without specific pretreatment) Specific cases: tallow and tallow fractions, palm and palm fractions, cocoa butter and other fats exhibiting pronounced polymorphism	NF EN ISO 8292

Rheological studies

Matrices concerned:
Margarines, spreads, mayonnaise, etc.
Surface-active agents, detergents, emulsions
Resins, lubricants, polymers, paints, inks, etc.
Types of test (on CARRI-MED rheometer):
Flow test
Creep test
Oscillation test
Viscosity (for oils and fats with melting point <80°C)

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Sensory analysis

Our sensory analysis sessions are conducted by an in-house panel of experts.
The sensory analysis laboratory is fitted with 10 individual booths to standard NF V09-105.
The cost of a tasting session covers:
sample preparation,
testing by the panel members,
statistical analysis of the results (except multivariate analysis, which is available on quotation),
report publication.

1. SENSORY ASSESSMENT: ANALYTICAL TESTS
Iterg's approach to sensory assessment is based on analytical tests performed by a panel of experts, as opposed to hedonistic tests performed by a panel of consumers.

1 – 1 Virgin olive oils
Iterg assesses the organoleptic qualities of olive oils in accordance with European regulations (EEC No. 796/2002 of 06/05/02). The services we can offer if a virgin olive is not awarded extra virgin status after the first session are summarised in a flow chart.

GUARANTEES
	Iterg's expert panel is IOOC-accredited for the sensory analysis of olive oil.
	Iterg's sensory analysis laboratory is COFRAC-accredited under standard ISO 17025 (Programme 133) for the sensory analysis of virgin olive oils.

1 – 2 Other oils and fats
Oils, fats and derived products can undergo the same types of test (virgin and refined oils, margarines, butter, spreads, fried foodstuffs, etc. plus some cosmetics, etc.).

Descriptive test (profile based on 3 samples)
List of descriptors for a given product range
Discriminatory test (triangle test, duo-trio test, 2-alternative test)
Ranking test (between 5 and 8 samples). The Head of the Sensory Analysis Lab determines the operating conditions and types of test to be performed.

2. ROOM-ODOUR TESTS ON FRYING OILS
A room-odour test consists in using a trained panel to perform sensory analysis on frying odours produced in confined surroundings. This type of test requires:

A laboratory: 2 rooms the same size fitted with special equipment (cooking facilities, ventilation, etc.).
A trained panel of between 10 and 12 members.
A series of 8, 12, or 16 frying sessions (depending on the aim of the test) using a control oil and the test oil.
Assessment by the panel after the first frying session and then every x sessions.
Analysis of the data.
Publication of the analysis report.

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Iterg services home page	Iterg's main site

Home

Transparence-C — 2007-01-19T09:21:27Z

To satisfy the requirements of oils and fats manufacturers and users, Iterg is equipped with a refining plant capable of handling all or part of individual physical and chemical refining operations on oils and fats. This plant is part of a high-tech environment that offers manufacturers an ideal setting for producing specific refined oils and fats with total traceabilty and the highest quality standards.

APPLICATIONS

Production
Refining of all liquid and solid oils and fats, including difficult-to-refine raw products, fragile polyunsaturated oils, exotic butters and specific oils
Refining and deodorization of organic vegetable oils, service provision controled by Ecocert Greenlife according to the Ecocert Standard available at http://cosmetics.ecocert.com
Production of special, low-volume oils
Processing of batches of oxidised oil

Research and Development
Soft refining, process optimisation
Studies into the refinability of an oil or fat
Studies into removing contaminants from oil (pesticides, PAHs, dioxins, heavy metals)
Production of initial batches during the development phase

Training
For industrial players|

2Contacts2
XAVIER PAGES, Oleochemistry Technology project Manager
Marie GAUD, Technology Unit.
Céline BIROT, Technology Unit.
Tél: 33 5 56 36 00 44
Fax: 33 5 56 07 42 96


Iterg services home page	Main Iterg site

Home

Transparence-C — 2007-01-19T09:17:48Z

“For over 50 years, Iterg has been developing new investigation methods to reinforce our position as expert in fat and vegetable-oil analysis. Drawing on our range of expertise, we help our partners develop systems that combine both safety and effective quality control.”

Iterg's laboratories are renowned for their expertise in:

oils & fats characterisation and purity checks,
identification of contaminants for improved food safety (pesticides, solvents, hydrocarbons, etc.) and unwanted newly formed substances (trans fatty acids, oxysterols, etc.),
assessment of deterioration and stability under oxidation,
sensory analysis (panel of oil experts),
rheological behaviour and oil & fat texture.

Browse our on-line analysis catalogue.

Take a look at our focus articles

Contact: Analysis Department secretary - Tel: +33 556 079787 - Fax: +33 556 074296


Iterg services home page	Main Iterg site

Home

Jean-David Leao — 2007-01-18T20:59:45Z

Iterg offers a range of unique skills and expertise for application in oils and fats analysis, technology, lipid nutrition, biochemistry and formulation. Iterg's experts provide services and develop R&D programmes on all products with natural or added fat content. These programmes and services are tailor-made to meet the requirements of our industrial clients. Our vegetable oil and lipid related services focus on Food Safety, Origin & Authenticity, Traceability & Quality, Health, and Innovation.

ANALYSIS: Overview of activities in Iterg's physicochemical and sensory analysis laboratories

REFINING: Overview of Iterg's fats & oils refining activities and production capability


Feel free to visit Iterg's main site for information on Iterg's public-service activities and a whole range of scientific and technical articles on fats and oils.

ITERG, 21 rue Monge - Parc Industriel Bersol - F 33600 Pessac
Tél 05 56 36 00 44 - Fax 05 56 36 57 60 - www.iterg.com

Contacts and map