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What quality control steps are performed during fruit oil production?
Quality control is embedded throughout production. Because fruit oil quality is defined by fatty-acid profile, carotenoid content, and oxidation state, we test all three.
QC Process Overview (Fruit Oil)
| Stage | QC Check | Pass Criterion |
|---|---|---|
| Fruit receipt | Moisture, ID, contaminants | Moisture ≤10%, pass screen |
| Post-extraction | GC fatty-acid profile, carotenoid | Ω-7 up to 30%, color verified |
| Separation / filtration | Clarity, impurities | Clear, no sediment |
| Pre-fill | Peroxide value (PV), acid value (AV) | PV ≤10 meq/kg, AV ≤3 mg KOH/g |
| Pre-shipment | Full COA panel | All within limits |
| Packaging | Nitrogen flush, seal, label | No leakage, correct net weight |
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This article was published on 2026-09-02, and last updated on 2026-09-02. The article will be continuously updated.
