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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 foloowing test types:
The oxidation chambers, sample holders and covers are made of titanium, a premium material guaranteeing:
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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