fats oxidation

Fried snacks: the knowledge of the oxidation state to improve the Shelf life

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

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FFA and POV test validation by universities of Republic of Korea

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.

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Snack Industry Products: easy, rapid and reliable analyses with FoodLab Touch

CDR and its American distributor have presented the new CDR FoodLab®at Snaxpo 2015, the most important event of the snack food industry, showing the features of the new analyzer and performing with it demo analysis on different kind of matrices involved in the production of snack food: from finished product to cooking oils, vegetable and animal fats, nuts, eggs and egg products, milk and so on.

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2015 Snaxpo, snack food industry event, see the international launch of FoodLab Touch analysis system

CDR chooses Snaxpo for the worldwide CDR FoodLab preview. The new analysis system will be presented at the american Snack Food Industry trade show, identified with the most influential organization in the sector, the Snack Food Association. From 28th to 31st March at stand #226B is possible to see CDR FoodLab® and analysis demos.

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A white paper on dried fruit, like nuts, and its analytical needs: FFA and peroxide value

27th November 2013 – How to monitor the condition of rancidity of nuts and the condition of its extractable fats? Which are the appropriate analyses to make an efficient management of the lots of nuts? What chemical characteristics of hard shelled dried fruit form the basis for oxidation processes and rancidity? On line on this website you can find a white paper about it.

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