Rancidity testing is vital for assessing the freshness and quality of food and natural health products (NHPs) with fats and oils. Over time, oxidation leads to rancidity, affecting flavor, aroma, and nutritional value, and potentially forming harmful compounds. Our lab specializes in rancidity testing using the titration method to measure oxidative deterioration. This method quantifies oxidation by measuring peroxide value (PV) and acid value (AV).
Rancidity testing is vital for assessing the freshness and quality of food and natural health products (NHPs) with fats and oils. Over time, oxidation leads to rancidity, affecting flavor, aroma, and nutritional value, and potentially forming harmful compounds. Our lab specializes in rancidity testing using the titration method to measure oxidative deterioration. This method quantifies oxidation by measuring peroxide value (PV) and acid value (AV).
Peroxide Value (PV) Titration: Measures peroxides in fats and oils by dissolving the sample in a solvent, titrating with potassium iodide, and then with sodium thiosulfate. The iodine released indicates peroxide content.
Acid Value (AV) Titration: Measures free fatty acids in the sample, which increase with degradation. The sample is dissolved in alcohol and titrated with potassium hydroxide, with the acid value reflecting the amount of alkali needed.
This method is applicable for a variety of products, including oils, butter, nuts, snacks, and NHPs like dietary supplements and herbal oils, ensuring product quality and safety.
Rancidity testing is essential for maintaining the quality and safety of food products that contain fats and oils. Oxidative rancidity can lead to off-flavors, undesirable odors, and a decrease in nutritional value, ultimately affecting consumer satisfaction and brand reputation. By conducting regular rancidity testing, food manufacturers can ensure that their products remain fresh and palatable throughout their shelf life.
In the NHP industry, rancidity testing is important for products that contain oils or fatty components, such as fish oil supplements, herbal oils, and other fat-based dietary supplements. Rancidity not only affects the sensory properties of these products but can also reduce their efficacy and safety. Accurate rancidity analysis helps manufacturers maintain product quality and ensure consumer safety.
Rancidity testing is often required for compliance with food safety regulations and industry standards. By ensuring that products are free from significant oxidative damage, manufacturers can meet regulatory requirements and avoid potential recalls or consumer complaints.
Peroxide Value (PV) Titration: Measures peroxides in fats and oils by dissolving the sample in a solvent, titrating with potassium iodide, and then with sodium thiosulfate. The iodine released indicates peroxide content.
Acid Value (AV) Titration: Measures free fatty acids in the sample, which increase with degradation. The sample is dissolved in alcohol and titrated with potassium hydroxide, with the acid value reflecting the amount of alkali needed.
This method is applicable for a variety of products, including oils, butter, nuts, snacks, and NHPs like dietary supplements and herbal oils, ensuring product quality and safety.
Rancidity testing is essential for maintaining the quality and safety of food products that contain fats and oils. Oxidative rancidity can lead to off-flavors, undesirable odors, and a decrease in nutritional value, ultimately affecting consumer satisfaction and brand reputation. By conducting regular rancidity testing, food manufacturers can ensure that their products remain fresh and palatable throughout their shelf life.
In the NHP industry, rancidity testing is important for products that contain oils or fatty components, such as fish oil supplements, herbal oils, and other fat-based dietary supplements. Rancidity not only affects the sensory properties of these products but can also reduce their efficacy and safety. Accurate rancidity analysis helps manufacturers maintain product quality and ensure consumer safety.
Rancidity testing is often required for compliance with food safety regulations and industry standards. By ensuring that products are free from significant oxidative damage, manufacturers can meet regulatory requirements and avoid potential recalls or consumer complaints.
Rancidity testing is vital for assessing the freshness and quality of food and natural health products (NHPs) with fats and oils. Over time, oxidation leads to rancidity, affecting flavor, aroma, and nutritional value, and potentially forming harmful compounds. Our lab specializes in rancidity testing using the titration method to measure oxidative deterioration. This method quantifies oxidation by measuring peroxide value (PV) and acid value (AV).
Peroxide Value (PV) Titration: Measures peroxides in fats and oils by dissolving the sample in a solvent, titrating with potassium iodide, and then with sodium thiosulfate. The iodine released indicates peroxide content.
Acid Value (AV) Titration: Measures free fatty acids in the sample, which increase with degradation. The sample is dissolved in alcohol and titrated with potassium hydroxide, with the acid value reflecting the amount of alkali needed.
This method is applicable for a variety of products, including oils, butter, nuts, snacks, and NHPs like dietary supplements and herbal oils, ensuring product quality and safety.
Rancidity testing is essential for maintaining the quality and safety of food products that contain fats and oils. Oxidative rancidity can lead to off-flavors, undesirable odors, and a decrease in nutritional value, ultimately affecting consumer satisfaction and brand reputation. By conducting regular rancidity testing, food manufacturers can ensure that their products remain fresh and palatable throughout their shelf life.
In the NHP industry, rancidity testing is important for products that contain oils or fatty components, such as fish oil supplements, herbal oils, and other fat-based dietary supplements. Rancidity not only affects the sensory properties of these products but can also reduce their efficacy and safety. Accurate rancidity analysis helps manufacturers maintain product quality and ensure consumer safety.
Rancidity testing is often required for compliance with food safety regulations and industry standards. By ensuring that products are free from significant oxidative damage, manufacturers can meet regulatory requirements and avoid potential recalls or consumer complaints.
Rancidity testing is vital for assessing the freshness and quality of food and natural health products (NHPs) with fats and oils. Over time, oxidation leads to rancidity, affecting flavor, aroma, and nutritional value, and potentially forming harmful compounds. Our lab specializes in rancidity testing using the titration method to measure oxidative deterioration. This method quantifies oxidation by measuring peroxide value (PV) and acid value (AV).
Peroxide Value (PV) Titration: Measures peroxides in fats and oils by dissolving the sample in a solvent, titrating with potassium iodide, and then with sodium thiosulfate. The iodine released indicates peroxide content.
Acid Value (AV) Titration: Measures free fatty acids in the sample, which increase with degradation. The sample is dissolved in alcohol and titrated with potassium hydroxide, with the acid value reflecting the amount of alkali needed.
This method is applicable for a variety of products, including oils, butter, nuts, snacks, and NHPs like dietary supplements and herbal oils, ensuring product quality and safety.
Rancidity testing is essential for maintaining the quality and safety of food products that contain fats and oils. Oxidative rancidity can lead to off-flavors, undesirable odors, and a decrease in nutritional value, ultimately affecting consumer satisfaction and brand reputation. By conducting regular rancidity testing, food manufacturers can ensure that their products remain fresh and palatable throughout their shelf life.
In the NHP industry, rancidity testing is important for products that contain oils or fatty components, such as fish oil supplements, herbal oils, and other fat-based dietary supplements. Rancidity not only affects the sensory properties of these products but can also reduce their efficacy and safety. Accurate rancidity analysis helps manufacturers maintain product quality and ensure consumer safety.
Rancidity testing is often required for compliance with food safety regulations and industry standards. By ensuring that products are free from significant oxidative damage, manufacturers can meet regulatory requirements and avoid potential recalls or consumer complaints.
Our laboratory adheres to established reference methods to ensure the accuracy and reliability of rancidity testing:
Rancidity testing is a vital process for ensuring the freshness, quality, and safety of food and natural health products (NHPs). Our laboratory utilizes the titration method to accurately measure the peroxide and acid values, which are key indicators of oxidative rancidity. By adhering to established reference methods and industry guidelines, we provide reliable rancidity analysis that helps manufacturers maintain product quality, comply with regulations, and protect consumer safety. Trust our expertise in rancidity testing to ensure that your products remain fresh, palatable, and safe throughout their shelf life.
Rancidity testing is the process of analyzing the quality and freshness of fats and oils in food products by detecting oxidation, hydrolysis, or other degradation processes that lead to unpleasant odors, off-flavors, and reduced nutritional value.
Common indicators include:
Rancidity testing is crucial for industries such as:
Rancidity negatively impacts food products by causing
Rancidity is primarily caused by:
Oxidation: Exposure to air, light, and heat accelerates fat oxidation.
Hydrolysis: Water exposure, often during storage, leads to the breakdown of fats into free fatty acids.
Microbial Activity: Some microorganisms can contribute to the degradation of fats and oils.
Yes, rancidity testing is an integral part of shelf life studies. By tracking oxidation levels over time, it provides insights into the best-before dates and optimal storage conditions for your products.
Rancidity testing is the process of analyzing the quality and freshness of fats and oils in food products by detecting oxidation, hydrolysis, or other degradation processes that lead to unpleasant odors, off-flavors, and reduced nutritional value.
Common indicators include:
Rancidity testing is crucial for industries such as:
Rancidity negatively impacts food products by causing
Rancidity is primarily caused by:
Oxidation: Exposure to air, light, and heat accelerates fat oxidation.
Hydrolysis: Water exposure, often during storage, leads to the breakdown of fats into free fatty acids.
Microbial Activity: Some microorganisms can contribute to the degradation of fats and oils.
Yes, rancidity testing is an integral part of shelf life studies. By tracking oxidation levels over time, it provides insights into the best-before dates and optimal storage conditions for your products.
Rancidity testing is the process of analyzing the quality and freshness of fats and oils in food products by detecting oxidation, hydrolysis, or other degradation processes that lead to unpleasant odors, off-flavors, and reduced nutritional value.
Common indicators include:
Rancidity testing is crucial for industries such as:
Rancidity negatively impacts food products by causing
Rancidity is primarily caused by:
Oxidation: Exposure to air, light, and heat accelerates fat oxidation.
Hydrolysis: Water exposure, often during storage, leads to the breakdown of fats into free fatty acids.
Microbial Activity: Some microorganisms can contribute to the degradation of fats and oils.
Yes, rancidity testing is an integral part of shelf life studies. By tracking oxidation levels over time, it provides insights into the best-before dates and optimal storage conditions for your products.
