Why External Proficiency Testing Matters for Fats and Oils Labs

New AOCS testing series for avocado oil and lecithin reflect growing demand for analytical benchmarking. 

In fats and oils laboratories, analytical results carry significant weight. Measurements such as peroxide value, fatty acid composition, and oxidative stability influence product release decisions, supplier approvals, regulatory documentation, and customer confidence.

Most laboratories rely on validated methods, internal standards, and routine quality controls to maintain accuracy. But even strong internal systems cannot answer an important question: How do your results compare with those from other laboratories analyzing the same materials?

External proficiency testing provides that benchmark.

Beyond Internal Quality Control

Programs such as the AOCS Laboratory Proficiency Program (LPP) allow laboratories to analyze standardized samples under routine operating conditions and compare their results with peer laboratories worldwide. The resulting statistical reports help laboratories detect variation, validate analytical methods, and strengthen documentation for quality systems and audits.

“External comparison is one of the most effective ways for laboratories to verify the reliability of their results,” said Pat Donnelly, CEO of AOCS. “It provides measurable evidence that analytical methods are performing as expected.”

New Proficiency Testing for Avocado Oil and Lecithin

As testing needs evolve across the industry, proficiency testing programs continue to expand. In fall 2025, AOCS introduced two new LPP series focused on avocado oil and lecithin, reflecting growing demand for benchmarking tools in these product categories.

Avocado oil has become a premium edible oil with rapid global growth, bringing increased scrutiny related to authenticity and quality. The new AOCS series includes analytical markers such as peroxide value, UV extinction (K232 and K270), sterols, fatty acid composition, and cold test parameters to help laboratories evaluate purity and oxidative stability.

The lecithin series addresses another important ingredient category used widely in food, feed, pharmaceutical, and industrial formulations. Participating laboratories evaluate key attributes including acetone insolubles, acid value, moisture, phospholipid profile, and viscosity.

Strengthening Confidence in Laboratory Results

New series like these are developed in response to requests from member laboratories and industry partners seeking reliable benchmarking tools.

“Participation gives laboratories insight into their own performance while contributing to a global dataset that strengthens confidence in analytical results across the industry,” noted Tiffanie West, AOCS Technical Services Director.

For many laboratories, proficiency testing also supports customer relationships by providing independent evidence of analytical quality.

As specialty oils and functional ingredients continue to grow in importance, structured external comparison remains an essential tool for laboratories working to maintain accuracy, transparency, and trust in their results.

You can learn more about AOCS proficiency testing here.