LPP
Nutritional Labeling Laboratory Proficiency Testing
Sample(s) in this series: Cheese Powder Dessert Ingredient I Chocolate Pudding/Beverage Dessert Ingredient II Powdered Chocolate Infant Formula Egg Powder Mayonnaise Salad Dressing Whole Milk Powder
Determination: Fatty Acid Composition, Minerals (Optional Test), Total Fat, Total Protein, Vitamin A (Optional Test), Vitamin D (Optional Test), Vitamin E (Optional Test)
Test Method: AOCS Ce 1j-07 AOAC 985.35 AOAC 984.27 User-Specified Method User-Specified Method AOAC 992.04 AOAC 992.06 AOAC 992.26 AOAC 992.03
LPP
Oilseed Meal Laboratory Proficiency Testing
Sample(s) in this series: Canola Meal Cottonseed Meal Peanut Meal Protein Concentrate Safflower Meal Soybean Meal
Determination: Crude Fiber, Moisture, Nitrogen, Oil (Petroleum Ether)
Test Method: AOCS Ba 6-84 AOCS Ba 2a-38 AOCS Ba 4d-90 AOCS Ba 4e-93 AOCS Ba 3-38
LPP
Olive Oil Chemistry Laboratory Proficiency Testing
Sample(s) in this series: Olive Oil
Determination: Biophenols (Optional Test), Contents of 2-Glycerol Monopalmitate (Optional Test), Delta K (UV Extinction), Diacylglycerols (Optional Test), Fatty Acid Composition, Free Fatty Acids, K270, K232, K225 (Optional Test), Peroxide Value, Pyropheophytin (Optional Test), Sterenes (Optional Test), Sterols, Stigmastadienes, Triglycerides (ECN 42), Waxes
Test Method: COI/T.20/Doc.19/Rev.5-2019 AOCS Ch 5-91 COI/T.20/Doc.19/Rev.5-2019 AOCS Ch 5-91 AOCS Ca 5a-40 AOCS Cd 8b-90 ISO 29822:2014 COI/T.20/Doc.33/Rev.1-2017 ISO 12966-4:2015 AOCS Ch 2-91 AOCS Ce 2-66 ISO 29841:2016 COI/T.20/Doc.20/Rev.4-2017 AOCS Ce 5b-89 COI/T.20/Doc.29/Rev.2-2022 COI/T.20/Doc.23/Rev.1-2017 COI/T.20/Doc.16/Rev.2-2017 COI/T.20/Doc.26/Rev.5-2020 ISO 12228-2:2014 AOCS Ch 6-91 COI/T.20/Doc.11/Rev.4-2021 AOCS Cd 26-96 AOCS Ch 8-02 COI/T.20/Doc.28/Rev.4-2024
LPP
Olive Oil Sensory Panel Laboratory Proficiency Testing
Sample(s) in this series: Olive Oil
Determination: Extra Virgin, Virgin, and Lampante
Test Method: COI/T.20/Doc.15/Rev.11-2024
LPP
Palm Oil Laboratory Proficiency Testing
Sample(s) in this series: Palm Oil
Determination: Cloud Point (Optional Test), Free Fatty Acids, Iodine Value, Lovibond Color, Slip Melting Point (Optional Test), Solid Fat Content
Test Method: MPOB P4.3 (alternate AOCS Cc 6-25) MPOB P2.5 (alternate AOCS Ca 5a-40) AOCS Cd 1d-92 MPOB P4.1 (alternate AOCS Cc 13e-92) MPOB P4.2 (alternate AOCS Cc 3-25) AOCS Cd 16b-93 AOCS Cd 16-81