whitepaper

Application Note: Edible oil oxidation monitoring with the microESR

Posted: 6 December 2017 | | No comments yet

Rancidity of vegetable oils is a major problem in food-related industries…

It occurs during storage and is caused by oxidation of unsaturated fatty acids, resulting in foul odours and tastes in the product. Oxidative stability is affected by a number of factors such as oxygen, temperature, presence of metals and light.

The resistance of edible oil to oxidation is assisted by endogenous or added antioxidants. Although oxidation is inevitable over time, it can be minimised by optimising processing methods and storage conditions to provide maximum shelf life.

This application note is restricted - login or subscribe free to access

New Food cover 2 2018Thank you for visiting our website. To access this content in full you'll need to login. It's completely free to subscribe, and in less than a minute you can continue reading. If you've already subscribed, great - just login.

Why subscribe? Join our growing community of thousands of industry professionals and gain access to:

  • bi-monthly issues in print and/or digital format
  • case studies, whitepapers, webinars and industry-leading content
  • breaking news and features
  • our extensive online archive of thousands of articles and years of past issues
  • ...And it's all free!

Click here to Subscribe today Login here

 

Related organisations

Send this to a friend