Modern Oxidation Stability Testing: Maintain Quality of Food Products For Improved Customer Experiences

When it comes to both  food ingredients and finished products, oxidation stability plays a major role in overall quality, consistency, and shelf life. Understanding a food’s oxidative behavior is essential, because it often directly correlates to the consumer’s experience and emotional response to the product.

Join us for this live webinar where Carolin Edinger will discuss modern techniques for determining oxidation stability in food samples. Using the Anton Paar RapidOxy 100 oxidation stability tester, she will demonstrate how fully-automated accelerated aging – combined with oxygen consumption monitoring – can help enable:

  • Accurate estimations of a product’s shelf life
  • Monitoring of a product’s quality over time within its designated storage conditions
  • Screening of antioxidants and ingredients
Dr Carolin Edinger (English)
Carolin Edinger

Dr. Carolin Edinger studied Chemistry at Johannes-Gutenberg University – Mainz and majored in organic chemistry. She earned her PhD for researching the electrochemical deoxygenation of amides and related compounds. Since beginning of 2016 she works as Product Manager at Anton Paar. Matching her chemical education she is responsible for oxidation stability testing devices. Exploring application is one of her core businesses. In addition to that she is an active member of various standardization committees at ISO, CEN, ASTM, and AOCS and has taken the lead as convenor of CEN TC19 JWG1 (“Vegetable fats and oils and their by-products for use in automotive fuels”) and co-chair of ASTM D02.14 Working Group (“Oxidation stability Spark Ignition / Middle Distillate Fuels”).


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