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Abstract
Authenticity is an important issue for the food industry due to legal compliance, economic reasons (right goods for the right price), guarantee of a constant well-defined quality, use of safe ingredients (no hazardous substitutes), and religious reasons (halal, kosher). This report gives an extensive overview on the authenticity assessment of oils and fats for food products and summarizes the principal techniques useful for this assessment. Scope and limits of different analytical tools are discussed.
ACKNOWLEDGMENT
Dr. E. Prior is gratefully acknowledged for critically revising the manuscript.