Simple methods

The analytical methods of FoodLab are much simpler and faster than traditional methods.
The low toxicity of the reagents eliminate the need of handling toxic or carcinogenic reagents.
There is no need to prepare samples or , at any rate, the operation is quick and simple.

Reliable Measuring Instrument

FoodLabFat has a very high accuracy and sensitivity. For example, it is able to determine very low acidity values (range 0.01 – 24 expressed in gr. as % of oleic acid) and low amounts of peroxides (range 0.1 - 550 mEqO2/Kg) with a minimum resolution of 0.01. Therefore, it is the ideal solution for food industries that employ refined oils.

University Studies Carried Out Using FoodLabFat

FoodLabFat has been used to determine the value of peroxides and anisidine (AnV). The results have been published in a study entitled "Stability of high oleic vegetable oils towards light exposure" carried out by the University of Hamburg and presented during the 7th edition of the Euro Fed Lipid Congress held Graz in October 2009.
FoodLabFat for the determination of p-anisidine was also used in a study entitled "Analyses of the oxidative stability of deep-frying oils" presented during the 6th edition of the Euro Fed Lipid Congress of 2008. Said study, carried out by the University of Hamburg, aimed at comparing the oxidative stability of traditional sunflower oil with high oleic sunflower oil used for deep-frying.