Oxidation Stability on Biscuits using VELP Scientifica’s OXITEST Oxidation Stability Reactor
18 Aug 2015One of the most important quality alteration of food 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. In this application note, the ability of OXITEST in determining the oxidation stability on various sample types, without the need for preliminary fat separation is presented.
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OXITEST - Oxidation Stability Reactor
Velp ScientificaThe OXITEST is designed for R&D and QC for the study of the behaviour of fat oxidation stability. The OXITEST speeds up the oxidation process and measures the absolute pressure change of oxygen inside the two titanium heating chambers at a constant temperature, thus monitoring the oxygen uptake by reactive components in the sample and automatically generating an IP value for further analysis via software.