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OILS AND FATS

VELP instruments are used for the research and analysis of olive oils and vegetable oils both in terms of the quality of the raw material and the properties of the finished products.

Olive oil

Olive oil
VELP's mission is to provide high-value information to producers, purchasers, and researchers of a high-value product such as olive oil, especially extra-virgin olive oil. 

We have developed solutions to help facing challenges such as extraction yield and oxidation stability studies. With our analytical instruments, we can help the industry from raw material testing to finished goods for: 
  • Oil and fat extraction
  • Extraction yield 
  • Oxidation stability studies 
  • Antioxidants and formulation 
  • Packaging and formula evaluation 

Vegetable Oils

Vegetable Oils

In the case of vegetable oils, we provide high-value information to producers and purchasers in order to assess the value of their raw materials and sub-products.

VELP solutions find application for:
  • Oil and fat extraction on both raw material and finished products
  • Extraction yield 
  • Oxidation stability studies on both raw material and oils
  • Packaging and formula evaluation 

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Application Notes, Studies and Expertise 
Comparison of OXITEST and RANCIMAT methods to evaluate the oxidative stability in frying oils
OILS AND FATS
The oxidation of fatty acids in the presence of atmospheric oxygen is recognised as one of the main factors affecting the shelf life of oils and fats.

The innovative OXITEST method can be an easy, fast and environmentally friendly alternative to the official RANCIMAT method to evaluate oxidative stability in products containing oils and fats.
Comparison of OXITEST and RANCIMAT methods
Enhancing stability of olive oils by enrichment with natural ingredients 
OILS AND FATS
The oxidative stability of an olive oil seems to be highly correlated to its initial content of natural antioxidants
The oxidative stability of an olive oil
Effect of the Addition of Chili Pepper Powder on Vegetable Oils 
OILS AND FATS
Chili pepper is an excellent source of functional bioactive compounds, and may be useful to protect other products from deterioration. Olive oils show a limited shelf life due to a progressive deterioration of quality linked mainly to oxidation.

The addition of chili powder to virgin, extra virgin olive and sunflower oils has proved effective in improving their stability. 
Effect of the Addition of Chili Pepper Powder on Vegetable Oils - Oxidative Stability
Application of the Oxitest method to estimate the kinetic parameters in soybean oil under accelerated storage conditions
OILS AND FATS
Oxitest could be a useful solution for monitoring the oxidation of vegetable oil. As an alternative to traditional and time-consuming methods, it could be used with several advantages: analytical speed, ease of use, reproducibility and reduction of chemical waste production. 

Oxitest is also a promising tool to study the shelf life of oil under accelerated conditions.
Application of the Oxitest® method to estimate the kinetic parameters in soybean oil under accelerated storage conditions
Application of the Oxitest method to evaluate the Oxidation stability of edible oils at different working temperatures under accelerated conditions
OILS AND FATS
With the Oxitest reactor it is possible to evaluate in a short time the oxidative state of different edible oils and finished food products; calculate the induction period of different edible oils and discriminate their resistance to oxidation; perform accelerated shelf-life tests, estimating the IP value at storage temperature, evaluating the effect of temperature.
Oxidation stability of edible oils at different working temperatures under accelerated conditions
Chili pepper is an antioxidant to control the oxidative stability of edible oil
OILS AND FATS
The addition of chilli powder to the oil results in many cases in increased resistance to oxidation.
  • The protective effect of chili powder is most evident on oil samples that by nature have a high resistance to oxidation.
  • The effect depends on the type of chili pepper and is not related to its hotness, but to its antioxidant power.
  • The Dose-effect test defined a threshold concentration for VO oil. At a concentration below 1% no differences were observed compared to the control sample, similarly, at a higher concentration level the beneficial effects were not proportional to the higher concentration.
  • The Oxitest accelerated oxidation reactor is a valuable tool for calculating the induction period of oils and evaluating their resistance to oxidation.
Chili pepper is an antioxidant to control the oxidative stability of edible oil

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