Olive oil is composed of glycerides in almost percent 99. This ratio varies depending on whether the olive oil is natural or refined. Glycerides are formed by esterification of glycerol and long chain fatty acids with three hydroxyl groups. Although the biologically synthesized oil is in a neutral state, free fatty acids occur due to certain natural factors or improper processing or too long before processing.

There are some criteria that show the purity of olive oil. For example, the fatty acid composition and the ratio of trans fatty acids, ECN 42 difference, sterol composition, the total amount of sterol and the amount of triterpenic alcohols, the amount of waxy substances (C40 + C42 + C44 + C46). One important factor is the percentage amount of 2-glyceryl monopalmitate.

By determining the percentage of 2-glyceryl monopalmitate in liquid vegetable oils, possible esterified oil mixtures are determined.

The Turkish Food Codex Communiqué on Methods of Analysis of Olive Oil and Rina Oil (Communiqué no: 2015 / 2014) issued by the Ministry of Food, Agriculture and Livestock in 53 shows the analysis methods to be applied for the control of olive oil and olive oil. Attached to the Communiqué, Determination of Percentage Quantity of 2-Glyceryl Monopalmitate (Appendix 7).

Laboratories which are accredited according to TS EN ISO / IEC 17025 standards, which are among the domestic and foreign accreditation organizations, comply with the general test methods and test criteria and also operate in accordance with the standards published by many domestic and foreign organizations in the measurement, analysis, test and evaluation studies. In this way, laboratories conducting systematic and scientific studies provide more reliable and impartial service and their reports are accepted all over the world.

The mentioned laboratories also carry out studies on the percentage of 2-glyceryl monopalmitate in liquid vegetable oils within the scope of chemical tests.