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Jump Ahead of the Competition with Accelerated Oxidative Stability Testing

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Jump Ahead of the Competition with Accelerated Oxidative Stability Testing

March 11
14:39 2014

A new accelerated stability testing service for oils, fats and finished products will provide invaluable support to the food industry, says Reading Scientific Services Ltd. Accelerated testing allows oxidative stability to be evaluated in a fraction of the standard time, so more stable products with longer shelf-life can be developed quicker.

The RSSL Lipids Team uses Rancimat and Oxipres equipment to study the oxidation of oils, fats and lipids in raw materials and finished products that leads to rancidity and off flavours in food over time. Conditions within the instruments are set to accelerate the oxidation process, therefore allowing evaluation of stability in a shorter timeframe. This can provide guidance to performance throughout shelf-life, as results can be interpreted to predict real-life behaviour.

The accelerated oxidative stability testing service will assist in product development by allowing a range of formulations to be quickly tested and narrowed down to the most promising, which can then be taken through real-time shelf-life testing using the bench chemistry techniques commonly used to assess oxidation. The accelerated testing can also be used to rapidly assess the impact of different processing conditions and product format on product stability.

A significantly shorter timeframe for developing products with the desired shelf-life provides numerous benefits to manufacturers: the route to market for new products is shortened, costs reduced and quality maintained.

RSSL’s new service launches at Nutraformulate in March.

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