Taiwan pioneers edible oil colorant testing method

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A Taiwan-developed method using high-performance liquid chromatography to identify the food coloring agent copper chlorophyll in edible oils is being validated by the International Olive Council, according to ROC Food and Drug Administration April 7.

The HPLC-based testing method, which was developed by the administration, is a means of determining the presence of the illegal green colorant in adulterated oil products posing as olive oil—especially extra virgin, FDA division head Cheng Hwei-fang said.

By performing the HPLC analysis, it is possible to identify and quantify synthetic copper chlorophyll complex, which is not permitted in vegetable oils in most countries worldwide. Under IOC regulations, no additives except alpha-tocopherol are allowed in olive oil.

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