Oxidation Stability of Cocoa Mass and Vanilla Extracts
RapidOxy 100 successfully tested the oxidation stability of cocoa mass and vanilla extracts
Introduction
Autoxidation is a major cause of food quality deterioration, causing for example the formation of undesirable off-flavors and degradation of essential nutrients. The oxidation process of a product is affected by various parameters such as processing, storage, and product ingredients. For a positive impact on shelf-life, however, a solution for each product needs to be developed. RapidOxy 100 can be a powerful investigation tool to guarantee the success of this process. The benefits and possible sample variety of the fully automatic Rapid Small Scale Oxidation Test (RSSOT) was demonstrated on semi-solid cocoa mass samples and on liquid vanilla extract samples.
Get the document
To receive this document please enter your email below.
Loading...