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The oxidation stability tests performed with the OXITEST reactor accelerate the lipid's oxidation process that in normal conditions can last weeks or months and provide fast, accurate and reliable results for Food & Feed, Cosmetic, Pharma and Petrochemical industries. The OXITEST provides added value information for Quality Control and Research & Development Labs for:
The OXITEST reactor subjects the sample to a high oxidative stress environment in order to evaluate, in a short period of time, the resistance to fat oxidation:
With the OXITEST Method, the stability test is performed directly on the sample as it is solid, liquid or doughy. The method's key advantage is that the OXITEST ensures representative results without extensive sample preparation. Other components of the sample matrix such as chemical oxidants or transition metal can promote oxidation and the use of extracted matter may not be a suitable predictor of stability.
The results of the OXITEST are expressed through the IP Induction Period. The IP is the time required to reach the starting point of oxidation, corresponding to either a level of detectable rancidity or a sudden change in the rate of oxidation. The longer the Induction Period, the higher the stability against oxidation over time.
The OXITEST is entirely controlled via PC through the intuitive OXISoftTM software which is able to control up to 4 OXITEST simultaneously and independently. The OXISoft™ is quick and easy-to-use, at a glance you always have the program parameters, work conditions and results. The software comes with multi-lingual support and a pre-installed library of methods related to a wide range of sample types, you can use these, modify them and create your own methods! Data management, reportiing and archive with the following test types:
The oxidation chambers, sample holders and covers are made of titanium, a premium material guaranteeing:
Olive leaves are among the main by-products of the olive oil system. Find out how the VELP Oxitest reactor enables companies to valorise them as natural additives to improve oxidation stability and extend the shelf life of biscuits.
In addition to the best-known preservation methods, such as vacuum-packing or food additives, solutions such as active packaging are becoming increasingly popular on the market. Let's discover what active packaging is, how the VELP OXITEST can support its development and what are its effects on shelf-life.
Quality control of raw materials is a crucial parameter to meet manufacturing standards and supply customers with safe and reliable products. How to manage the complexity nowadays when raw materials are scarce and expensive and guarantee, at the same time, high levels of quality?
The VELP OXITEST Reactor enables you to study the oxidation stability of fats and oils on several types of samples. Learn how to achieve accurate results in shelf-life studies for R&D and quality control laboratories.
Read the comparative analysis performed with the VELP OXITEST and learn how to improve meat oxidation stability and extend its shelf-life by adding natural ingredients such as basil, rosemary, oregano, and spices, rich in phenolic and antioxidant active molecules.
OXITEST Oxidation Stability Reactor provides fast and reliable results in oxidation stability analysis of different food formulas and identifies potential alternatives to sunflower oil for the food and feed industry.
Learn about the green coffee parchment antioxidant capacity and how its use improves the oxidative stability of gluten-free baked goods. Download the study published by the University of Parma.
Find out more about the analysis and comparison of lipids oxidation stability of 13 different peanut cultivars, conducted using the OXITEST method. Download the study by Sichuan University in China.
Learn about antioxidants and oxidation stability tests on various oils with the OXITEST method. Download the dedicated application note for the complete analytical procedure and the results on sunflower, soybean, and salmon oils.
Discover the success story of SAFE – University of Basilicata, an excellence in research that every day supports local food producers thanks to the VELP OXITEST. Watch the video interview for the whole story with full details from the words of Dr. Maria Di Cairano.
Learn about the internationally recognized OXITEST method for accelerated testing of oxidative stability. Join our guest speaker Dr. Maria Di Cairano from the University of Basilicata to discover interesting studies and findings on different foods and product formulas.
For Food&Feed manufacturers, raw material and finished product testings are crucial for evaluating products' shelf-life. Join the VELP team and our guest speaker Dr. Maria Di Cairano from the University of Basilicata, to discover how the OXITEST method enables producers to perform accelerated testing of oxidative stability and do predictions on shelf-life products.
Learn how the lipid oxidation stability tests with the VELP OXITEST support Food and Feed quality control and R&D labs in the analysis of raw materials, finished goods, formula development and packaging studies. Guest speaker Dr. Antonella Cavazza from the University of Parma will share experience and results in food research.
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