RapidOxy 100: Oxidation Stability of Food Powders
The demand for food powders such as milk powder, or corn flour worldwide increases rapidly. This report describes the investigation of oxidation and storage stability with RapidOxy 100 as a very fast and precise alternative compared to the traditional sensory analysis.
The request for food powders has been increasing in the last years continuously. A big market of milk powder products is not only the infant formula but also a growing trend towards the use of processed and convenience food and the increasing amount of meals taken outside the home.
Powders are widely used in food preparation since one of their major benefits is a higher microbiological safety in comparison to raw products.
Powdered food products, depending on their quality and storage conditions, are typically characterized by a long shelf life, ranging from several months to more than a year.
The RapidOxy 100 – the only RSSOT (Rapid Small Scale Oxidation Test) instrument on the market – features a unique and fully automatic method. The extremely fast measuring principle provides the induction period of powders as an indication of the oxidation and storage stability.
A conventional test method for analyzing the oxidation stability of powder is e.g. the sensory analysis or the determination of the peroxide value after a certain storage time. Compared to these test methods the RapidOxy 100 provides an easy, fast, and safe determination of oxidation and storage stability without any sample preparation.
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