Fats and Oils Lab
Marshall

The primary focus of the fats and oils laboratories is on value-added products resulting in cost effective oilseed processes, feedstocks and product performance in the marketplace. In addition, basic chemical analysis procedures and methodologies are applicable to other food, feed and nonfood compositions.

The analytical laboratory is equipped with both instrumental and wet chemistry applications suitable for defining physical and chemical characterization of fat and oil compositions. Typical equipment and allied glassware include gas chromatograph, Mettler Dropping Point, OSI (oxidative stability apparatus), Lovibond Tintometer, refractometer, Soxtec extractor, Cleveland Open Cup, kinematic viscosity, bomb calorimeter, Brookfield viscometer, CEM microwave moisture analyzer, and Penske Martens flash point tester. While the primary focus is support to fat and oil related projects, these capabilities are applicable to analysis of food and non-food materials containing carbohydrates, proteins and other minor components.  The analytical laboratory can be characterized as a general chemistry facility with resources to provide support to AURI projects, clients and collaborators.

The process laboratory employs both a wet process area and a chemical processing area. The laboratory is equipped with reactors suitable for pressures ranging from atmospheric to 500 psi and in volumes of 0.5-1.0 liters and five gallons for scale-up studies. Research techniques include esterification, hydrogenation, refining, bleaching, distillation (Rotavap and short path) and deodorization. We also have a bench scale DeSmet crystallizer and membrane filter press for fractionation and extraction studies. Studies requiring preparation of materials by frying (pressure and electrical friers) can also be accommodated.

Formulations of both food and non-food products are developed in the formulation laboratory. Equipment includes scales, balance, mixers, blenders and product stability analysis at temperatures of ambient, 37 degrees and 100 degrees.

Technical staff for this operation include a chemical specialist with organic and analytical specialty, an analytical chemist with food and feed expertise and a scientist with background in fats and oils, appropriate chemistries, foods and non-food applications.

For more information contact Doug Root, (507) 537-7440.