New Method Achieves Tenfold Increase in Accuracy for Mineral Oil Residue Analysis in Food

German scientists have developed a significantly more accurate method for measuring mineral oil hydrocarbon residues in foodstuffs, particularly in edible oils and fats. The research, led by the Max Rubner Institute (MRI) with the collaboration of thirteen German and international laboratories, enables the detection of residues at concentrations as low as one milligram per kilogram.

Existing standardized analytical methods are recommended for concentrations up to ten milligrams per kilogram, which is considered insufficient given the intensive efforts by food manufacturers to further minimize these levels. The new method enhances precision and comparability, aiding food producers in their endeavors to reduce oil concentrations. Mineral oil components are ubiquitous in the environment and are often detected in low amounts in food due to various entry pathways.

Dr. Gerhard Brankatschk, coordinator of the project and managing director of OVID (German Oilseed Crushers Association), stated that the refined analysis provides a more precise tool to investigate unexplained entries. This paves the way for a factual, risk-oriented improvement in food safety and increases transparency for consumers. The analytical method has been adopted by the German Society for Fat Science (DGF) and the German Institute for Standardization (DIN) as part of their work on standardizing new analytical methods for fats and oils.

The method has also gained international recognition, with the European Committee for Standardization (CEN) initiating efforts to establish international standards. Dr. Brankatschk highlighted this as a testament to excellent research work in Germany and the active research funding from the industry. The project received funding from the German Federal Ministry for Economic Affairs and Energy through the Industrial Community Research (IGF) program.