CDR FoodLab

The study “Improvement in nutritional quality and thermal stability of palm olein blended with macadamia oil for deep-fat frying application”, supported by Texas A&M University and published on the Journal of Food Science Technology, aimed to investigate the suitability of refined bleached deodorized palm olein oil (RBD POO) and Macadamia integrifolia oil (MO) blend as deep-fat frying substitute.

CDR FoodLab® for analysis of Free Fatty Acids (FFA), Peroxide Value (PV), and Anisidine Value (AV) has been used for the study. The mentioned parameters has considered as indicators of the state of oil deterioration.

People from 35 countries visited CDR booth at SNACKEX to see the innovative quality control methods for snack available with CDR FoodLab®, the analysis system already used by snack industries worldwide. The most used application is the quality control of the oil during the frying process and the control of the quality of savoury snacks (fried chips, corn chips, etc.) as well as nuts (peanuts, hazelnuts, pistachios, etc…).

Snack foods are currently consumed by millions of people of diverse cultural backgrounds in many countries because they are tempting snacks if characterized by crispness, brilliant colour and flavours.

However, these products can undergo degradation processes, first of all, the lipid oxidation which causes rancidity and off- flavours.

There are several methods to test the shelf life of snacks and bakery foods, but CDR FoodLab® is the only one, not only to be a green method, but also, it is able to give an actual measurement of oxidative stability of finished products, in a simple and fast way.

Comparison between different methods

CDR will be at SNACKEX in Vienna the next 21st and 22nd of June. SNACKEX is the international event for the savoury snacks and snack nut.

We exhibit the CDR FoodLab® for the specific application on snacks: fried potato chips, extruded and pellet snacks, tortilla chips and the various types of snack nuts.

In this work a new improvement for lactose determination is assessed in terms of reproducibility, accuracy and recovery. New method and traditional enzymatic method are also taken into comparisonon adding determined aliquotes of lactose in reallactose-free matrices. The new method, that is in CDR FoodLab®, appears to be much quicker and with a friendly use for everyone if it is compared to the tradional enzymatic kit.

The reliability and availability of CDR FoodLab® system for determining acid value (AV) and peroxide value (POV) were assessed
during the hydrolytic rancidification and lipid oxidation of edible oils.
The CDR FoodLab® system based on spectrophotometry was compared to the official methods (ISO 660 and 3960 protocols) based on manual titration employing the standard mixture for the simulated
oxidation models and edible oils during the thermally induced oxidation at 180°C.
Considering ISO protocols with a probability of human error in manual titration, the rapidness and simplicity of the reagent kit based on spectrophotometry make it a very good alternative to monitor the lipid
oxidation of edible oils and lipid-containing foods.

The international reference laboratory Campden Bri has trialled the CDR FoodLab® to establish whether it could meet the requirements for analysing a number of important food quality parameters. assessment of the ability of the CDR FoodLab® to analyse for Anisidine Value, Peroxide Value and Free Fatty Acid content showed that the instrument gave comparable results to the reference methods with very high correlation coefficients suggesting good accuracy of results.

Patricia Balbiano, Crystal Filtration manager for Latin America, explain in the article how to use CDR FoodLab® for the quality control of oils during frying process.
CDR FoodLab® for fats and oils analysis has been presented in the last edition of Expo Botanas, the most important exhibition of snack in Mexico.

Request a Free Quote Now!

Categories