A certificate of analysis (COA) is the document that tells you whether a specific lot of oil actually meets the specification you agreed. It is what your quality team files and what an auditor asks to see. This guide walks through a representative COA line by line — and, for each parameter, what it means to procurement, QA and production.
Specification vs. result: two columns that matter
A good COA shows, for each parameter, the specification (the agreed limit or range) and the lot result (what this batch actually measured). Your job is to confirm every result falls inside its specification — and to know which out-of-range values are a hard reject versus a conversation.
A representative certificate of analysis
| Parameter | Representative spec | Why it matters |
|---|---|---|
| Free fatty acids (FFA, as oleic) | ≤ ~0.05–0.1% | Freshness & refining quality; rises as oil degrades |
| Peroxide value (PV) | ≤ ~2 meq O₂/kg | Primary oxidation; early rancidity indicator |
| Moisture & volatile matter | ≤ ~0.1% | Water accelerates hydrolysis and spitting in frying |
| Fatty-acid profile (e.g. oleic/linoleic) | Per grade (e.g. oleic ≥ 80% for high-oleic) | Identity & performance of the grade |
| Colour (Lovibond) | Per product | Appearance/consistency; refining indicator |
| Oxidative stability (OSI) | Per grade, where reported | Predicts fry life & shelf life |
| Identity / purity parameters | Per standard | Confirms the oil is what it claims to be |
What each parameter means, by team
Free fatty acids (FFA)
Peroxide value (PV)
Moisture & volatile matter
Fatty-acid profile
Why you can't compare two grades on one number
Specifications differ by grade and by product for good reason. A high-oleic frying oil and a mid-oleic bakery oil are meant to have different oleic/linoleic profiles and stability; a refined olive oil and an extra virgin are graded on different acidity limits entirely. Reading one number across unrelated grades tells you nothing — always read a result against that grade's specification.
What to verify, and what should trigger a question
- Does the COA reference this lot and the agreed specification? A generic sheet is a red flag.
- Is every result inside its spec range? Note anything trending toward a limit.
- Do identity parameters match the grade you ordered?
- Are the test methods named (e.g. AOCS)? Named methods make results comparable.
- If anything is out of range or missing, pause and ask before it reaches the line.
How the COA fits qualification
The COA is one document in a qualification pack that also includes a technical data sheet, safety data sheet, allergen & origin statement, and applicable certifications. See quality & documentation for the full set, and the supplier-qualification checklist for the process around it.
Every Karpeon order ships with a lot-specific certificate of analysis against an approved specification. Request specifications and a sample.
Technical references: parameter definitions and test methods follow standard edible-oil analysis (AOCS Official Methods; Codex Alimentarius standards for fats and oils; the International Olive Council trade standard for olive oils). The example values are representative for education only and are not a Karpeon specification or lot result.