Oxidation Stability on Biscuits using VELP Scientifica’s OXITEST Oxidation Stability Reactor

One of the most important quality alteration of food is due to oxygen absorption by the unsaturated fatty acids, free or esterified. The auto-oxidation of fats is a chemical reaction promoted by oxygen, light, high temperatures, metal traces and, sometimes, enzymes. In this application note, the ability of OXITEST in determining the oxidation stability on various sample types, without the need for preliminary fat separation is presented.