Predictive Study of Fat Oxidation Method
Many factors have influence on lipid oxidation (and in the shelf life of the sample) such as ambient temperature, exposure to heat, the composition of Fatty Acids and its degree of saturation, the concentration of oxygen etc. Especially for food industries, the prediction of stability to oxidation of raw material and finished products is a crucial information with many operational and economic implications.
Accelerated Oxidation Testing with OXITEST Reactor
The stability tests performed with the OXITEST reactor accelerate the oxidation process that in normal conditions can last weeks or months and provide fast, accurate and reliable results.
The OXITEST Method is an internationally recognized analytical technique (AOCS Standard Procedure Cd 12c-16) for the determination of the oxidation stability of food, fats and oils.
Impact of Lipid Oxidation on Food, Feed, and Cosmetic Products
Every food, feed and other product containing lipids (creams, lip balms, body lotions, wax etc.) undergoes oxidation of the contained fat portion, which causes unpleasant flavor, bad smell and the loss of its natural sensorial qualities.
Reliable Results for Various Industries with OXITEST
The stability tests performed with the OXITEST reactor accelerate the oxidation process that in normal conditions can last weeks or months and provide fast, accurate and reliable results for Food & Feed, Cosmetic, Pharma and Petrochemical industries.
How OXITEST Works: Accelerating Oxidation with Temperature and Oxygen Pressure
OXITEST speeds up the oxidation process because of the two accelerating factors, temperature and oxygen pressure. The instrument measures the absolute pressure change inside the two chambers, monitoring the oxygen uptake by reactive components in the sample 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 without the need for preliminary fat separation, ensuring representative results on solid, semi-solid and liquid samples, raw and finished products.
Food, Feed and Beverage Industry
Chemical Industry
OXITEST Oxidation Stability Reactor: Innovative Testing Solution
OXITEST Oxidation Stability Reactor
Innovative accelerated oxidation test for the determination of the oxidation stability of fats on the whole sample according to AOCS Cd-12c-16.
