Oxidation of oils and fats is of primary concern at all stages of the value chain. Especially in the Food&Feed industry, the prediction of fat stability and oxidation of raw materials and finished products is a matter of ever-growing importance with many operational and economic implications. It is essential in determining the shelf-life of a product, the period in which the food retains its organoleptic and nutritional characteristics unchanged.
The VELP OXITEST Reactor enables laboratories to directly study solid, pasty, or liquid samples, without requiring a preliminary fat separation, and quickly achieve accurate and reliable results according to AOCS Cd 12c-16 International Standard Procedure.
Join the VELP Team and our guest speaker Dr. Maria Di Cairano, Researcher at the University of Basilicata, Italy, to learn how to perform predictive studies of fat oxidation and discover options for increasing shelf-life in food and feed products supported by several analytical studies.