CDR FoodLab® Analyses of cooking oil and shelf-life control of Snacks and Nuts
To optimize your cooking oils, on production lines analyze in real time:
- iodine value to understand the saturation level and its susceptibility to long term frying.
- Free Fatty Acids to understand your oil’s rate of rise and when oil treatment is required.
- Peroxide Value to understand your oil’s and finished product’s susceptibility to rancidification.
- Anisidine Value to measure the current rancidification your oil and finished product has already obtained.
What can you analyse with CDR FoodLab®?
You can check the state of degradation of cooking oils with a simple and fast method.
You can also evaluate the shelf-life of snacks and nuts, by monitoring their oxidation state using the simple and rapid sample preparation systems developed by CDR laboratories
Parameters:
- Free Fatty Acids
- Peroxide Value
- Anisidine Value (AnV)
- Iodine Value
- Soaps