Oxidation Stability of Biscuits
25 May 2017

Today, the consumption of biscuits is widely spread because they include a range of different shapes and flavors, ingredients and formulas, that make them suitable for all the consumers’ needs. One of the most important ways that food quality can be affected is due to oxygen absorption by the unsaturated fatty acids, free or esterified. The auto-oxidation of fats is a chemical reaction promoted by oxygen, light, high temperatures, metal traces and, sometimes, enzymes. This application note demonstrates the use of the OXITEST to determine the oxidation stability of various sample types, without the need for preliminary fat separation.