Glyceride composition

Glyceride composition analysis allows for the identification and quantification of triglycerides present in a fat, by determining both the nature of the fatty acids and their position on the glycerol molecule (sn-1, sn-2, sn-3). This structural distribution strongly influences the nutritional, functional, and technological properties of fats. This analysis is essential for the food, infant nutrition, nutraceutical, functional ingredients, and animal nutrition sectors.

Industrial implications of glyceride composition

Glyceride composition plays a central role in the characterization of oils and fats, as it impacts:
• oxidative and thermal stability
• digestibility and bioavailability of fatty acids
• texture and melting behavior
• authenticity and detection of oil blends
• compliance with regulatory or functional requirements

For example, the sn-2 position of fatty acids is particularly studied in infant formulas because it influences their absorption. Similarly, the identification of characteristic profiles (POP, OPO, PPP, etc.) makes it possible to verify the botanical origin of an oil or to detect adulteration.

Analytical methods: GC-FID, GC-MS and HPLC

The analysis relies primarily on high-performance chromatographic methods that allow the separation of triglycerides or their derivatives.

The most commonly used techniques are:
• GC-FID for the quantification of fatty acids after transesterification
• GC-MS for the precise identification of triglycerides and the detection of authenticity markers
• HPLC for the direct separation of triglycerides and sn-1/sn-2/sn-3 fractions

These methods may be preceded by:
• enzymatic hydrolysis to determine the position of fatty acids
• lipid fractionation
• selective purification of triglycerides

They offer excellent resolution, allowing for the establishment of a complete and accurate glyceride profile, even in complex or highly transformed matrices.

Matrices analyzed and applications

This analysis applies to a wide range of fats: vegetable oils (rapeseed, sunflower, palm kernel, linseed, olive…), animal fats, butters, margarines, functional lipid ingredients, infant milks and preparations, microencapsulated oils or extracts enriched with specific fatty acids.

The main applications are:
• quality control of crude or refined oils
• verification of botanical origin and fraud detection
• nutritional optimization of fats
• formulation and validation of functional lipid ingredients
• control of triglyceride profiles in infant formula
• studies of stability, oxidation, or thermal behavior

YesWeLab Support

YesWeLab collaborates with a network of expert laboratories specializing in lipid analysis, chromatography, and physicochemical analysis, most of which are ISO 17025 and COFRAC accredited. We support you in selecting the appropriate method, interpreting glyceride profiles, and implementing a relevant quality control plan for your products.

Thanks to our digital platform, you can manage your analyses, track your samples, and retrieve your reports quickly. Since 2020, numerous food manufacturers, formulators, fat producers, and functional ingredient manufacturers have trusted YesWeLab for the reliability of their lipid analyses.

Other analyses from the YesWeLab catalogue

• Sterol and tocopherol
• Peroxide value and oxidative stability