Shelf Life Investigation on the sample as it is
Effective from 2017 the Oxitest Method for the determination of oxidation stability of food, fats and oil is published in the 7th edition of the Official Methods and Recommended Practices of the AOCS (American Oil Chemist’s Society).
This is only the last step of a long run that have seen the cooperation of VELP Scientifica with research centers, universities and laboratories from all over the world for developing the instrument and the method and tailor it to their needs.
The Oxitest Method is now an International recognized analytical technique for the determination of the oxidation stability of food, fats and oils identified as AOCS International Standard Procedure Cd 12c-16. Every food, feed and other products containing lipids (creams, lip balms, body lotions, wax etc...) undergoes oxidation of the contained fat portion, which causes unpleasant flavor, bad smell and the loss of its natural sensorial qualities.
Especially for the food industries, the prediction of the stability to oxidation of raw material and finished products is a crucial information with lots of operational and economic implications. The stability tests performed with the OXITEST reactor accelerate the oxidation process that in normal conditions can last weeks or months.
Read more about the Oxitest Method in the following Inform article presenting a study dedicated to the accelerated shelf life study of extra virgin olive oil with the VELP OXITEST.
Take a look to the latest Oxitest Leaflet and contact us for further information.