Predictive Study of Fat Oxidation
Many factors influence lipid oxidation — and the sample's shelf life — such as ambient temperature, heat exposure, fatty-acid composition and degree of saturation, and oxygen concentration. For the food industry in particular, predicting the oxidation stability of raw materials and finished products is crucial information with many operational and economic implications.
Accelerated Oxidation Testing with the OXITEST Reactor
Stability tests with the OXITEST reactor accelerate the oxidation process — which normally takes weeks or months — and provide fast, accurate, reliable results.
The OXITEST method is an internationally recognized analytical technique (AOCS Standard Procedure Cd 12c-16) for determining the oxidation stability of food, fats and oils.
Impact of Lipid Oxidation on Food, Feed and Cosmetic Products
Every food, feed or other lipid-containing product (creams, lip balms, body lotions, wax, etc.) undergoes oxidation of its fat portion, causing unpleasant flavour, bad smell and the loss of its natural sensory qualities.
Reliable Results for Various Industries with OXITEST
Stability tests with the OXITEST reactor accelerate the oxidation process — normally lasting weeks or months — and deliver fast, accurate, reliable results for the food & feed, cosmetic, pharmaceutical and petrochemical industries.
How OXITEST Works: Accelerating Oxidation with Temperature and Oxygen Pressure
OXITEST accelerates oxidation through two factors: temperature and oxygen pressure. The instrument measures the absolute pressure change inside its two chambers, monitoring oxygen uptake by the sample's reactive components, and automatically generates an IP value.
Understanding the Induction Period (IP) in Oxidation Stability
Induction Period Results
| Induction Period (IP) | 14h 46 min (Graphical method) |
Test duration | 21h 00 min |
Curve 1 | Y = -0,003X +6,18 |
Curve 2 | Y = -1,575X +29,43 |
The Induction Period (IP) is the time required to reach the starting point of oxidation, corresponding to either a level of detectable rancidity or a sudden change in the rate of oxidation. The longer the Induction Period, the higher the stability against oxidation over time. The operator can create test reports for a single test or compare different analyses for a better interpretation of the data.
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Applications of OXITEST in Different Sample Types
OXITEST works directly on the whole sample, with no preliminary fat separation, ensuring representative results on solid, semi-solid and liquid samples, both raw and finished products.
Food, Feed and Beverage Industry
Chemical Industry
OXITEST Oxidation Stability Reactor
OXITEST Oxidation Stability Reactor
An accelerated oxidation test for determining the oxidation stability of fats on the whole sample, according to AOCS Cd 12c-16.
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