The analysis of the unsaponifiable part of a fat helps to know its origin. [Pigments Unsaponifiables = + + Sterols Tocopherols.]

If the analysis yields the following result on the sterol content:

• More than 90%, sterols are cholesterol. This implies that the fat is of animal origin.
• Less than 6%: this means that the fat is of plant origin.
• Between the two levels, we deduce that is a mixture.

Some sterols characterize their origin:

Olive oil: report (cytostérols B / [campesterols stigmasterol +])

• = 20 is a virgin olive oil
• = 16 is a refined olive oil
• <16, there was fraud.

Oil extracted from plants of the Brassicaceae family characterized by the presence of brassicasterol (eg rapeseed oil).

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