P-Anisidine value of food and feed

The peroxide value (PV) measures hydroperoxides formed as a result of the autoxidation of unsaturated fatty acids in food and feed products. Accumulation of autoxidation products affects sensory quality and is potentially harmful to human and animal health, making PV an important quality indicator in the food industry. Autoxidation reactions occur at different rates during the manufacturing, storage, and use of food and feed, but are generally sped up with elevated temperatures and exposure to light. This method includes an extraction step, after which the determination of peroxide value is performed on the extracted fat or oil. The method is suitable for all food and feed products that contain fat.

The peroxide value (PV) measures the amount of oxygen chemically bound to oil or fat as peroxides, particularly hydroperoxides, as a result of autoxidation reactions. It is an important quality parameter in food and feed production, as a high peroxide value is linked to several detrimental effects: Change in chemical and physical properties (such as smoking point and viscosity), Compromised sensory quality (rancid odor and flavor), Potential harm to human and animal health. Autoxidation reactions may occur during the manufacturing, processing, storage, and use of fats and oils. Risk factors include elevated temperatures and exposure to light, making products like deep-frying oil particularly susceptible to elevated peroxide levels. This peroxide value analysis is suitable for animal and vegetable fats and oils, fatty acids, and their mixtures. The method is not suitable for milk fats and lecithin.

Shelf life refers to the time between the production date and the "best before" or "use by" date of a product. In the EU, the date of minimum durability is mandatory food information for almost all packaged foods, supplements, and feed products. During the product's shelf life, when stored according to instructions, the product should: Not pose a microbiological hazard to the consumer. Microbiological risks are usually more prevalent in perishable products, such as raw meat and dairy, but must also be accounted for with more stable products with a longer shelf life. , Not pose a chemical hazard to the consumer. Certain toxins may accumulate in the product due to microbiological activity. It is also possible that the packaging material is not fully compatible with the contents, causing contaminants to leach into the food or feed., Retain all relevant characteristics, such as nutritional value, consistency, and flavor. . There are various approaches to assessing the stability of food products over their intended shelf life: Sensory analysis can be used to assess the retention of sensory properties, such as flavor and odor., Nutritional analyses, measurement of water activity, and pH give information about changes in composition. They can also be used to assess microbiological stability and risks., Nutrient level monitoring is necessary for products containing vitamins and other nutrients to ensure that nutrient levels are maintained throughout the shelf life., Fat oxidation parameters, such as peroxide, p-Anisidine, and TOTOX value, can be used to assess the oxidative stability of fat-containing foods. Fat oxidation parameters can, in some cases, also explain a downward trend in sensory quality.. Shelf life studies can be conducted in real-time using the storage conditions described in the packaging. Alternatively, accelerated studies in elevated temperature and/or relative humidity can be performed to approximate the shelf life within a shorter time frame. In addition to the best-before or use-by date, the period after opening can also be determined. Every shelf life study is unique, and the testing conditions, duration, and analyzed parameters are chosen based on product characteristics and related risks. For more information and a quote tailored to your product, please contact us through the form below.

The p-Anisidine value is used to determine the amount of aldehydes, principally α,β-unsaturated aldehydes, in fats and oils. It is a good, widely used approximation for the level of secondary oxidation. This p-Anisidine analysis is suitable for animal and vegetable fats and oils, fatty acids, and their mixtures. The method is not suitable for milk fats and lecithin. The risk of oxidation increases with exposure to elevated temperatures and light, making p-Anisidine determination relevant for fats and oils that have been exposed to these risk factors during manufacturing, processing, storage, or use.

This test is designed to measure the water vapor transmission rate (WVTR) of packages, such as cups, bottles, trays, and containers. The analysis includes three replica measurements. This test is not suitable for films or sheet-like materials. Please see the water vapor transmission rate (WVTR) of films and sheeting instead. Upon ordering, please specify the sample dimensions and desired testing conditions. The chosen temperature can be between 15 and 55°C and the relative humidity between 20 and 100% RH.

The TOTOX value gives an indication of overall oxidation in fats and oils. It is calculated using indicative values for primary oxidation products (peroxide value) and secondary oxidation products (p-Anisidine value). For TOTOX value determination, peroxide and p-Anisidine analyses are performed and their results are reported along with the total oxidation value. Testing is suitable for animal and vegetable fats and oils, fatty acids, and their mixtures. Milk fats and lecithin cannot be analyzed.

Diesel exhaust fluid (DEF) is an additive used in diesel-powered vehicles to help the catalytic reduction of nitrous oxides. Thus, the use of AdBlue and other exhaustive fluids improves ambient air quality. DEF testing package according to ISO 22241:2019 includes the measurements listed below: Urea content (ISO 22241-2C), Density at 20 °C (EN ISO 12185) , Refractive index at 20 °C (ISO 22241-2C), Alkalinity as NH₃ (ISO 22241-2D), Biuret (ISO 22241-2E), Aldehydes (ISO 22241-2F), Insoluble matter (ISO 22241-2G), Phosphate (ISO 22241-2H), Determination of Al, Ca, Cr, Cu, Fe, K, Mg, Na, Ni, and Zn content (ISO 22241-2I).

This test is used to evaluate the color fastness of dyed or printed paper or board that is intended to come into contact with food. The applied simulants are Olive oil, 3% acetic acid, Alkaline salt solution (saliva simulant), Distilled water. Color transfer is assessed against a greyscale according to standard EN 646.

X-Ray Reflectometry (XRR) analysis is used to measure the density (g/cm3), thickness (nm), and roughness (nm) of thin films. The method is applicable to the characterization of single- or multilayered thin films, as it provides information on the thickness and density of individual layers of the sample material as well as the roughness of the interphases. Greatest accuracy for XRR thickness measurements is generally achieved for samples containing 1-150 nm thick surface layers with under 5 nm RMS roughness. Thicker films and coatings with rougher surfaces can also be characterized, but the accuracy of thickness determination decreases as the thickness and roughness of the film or film stack increase. >150 mm wafers are typically cut to fit the sample holder. Please let us know if you need testing for larger wafers that cannot be cut into pieces. The available temperature range for XRR measurements is 25-1100 °C, and crystallinity can be studied as a function of temperature. The measurements can be performed under a normal atmosphere, inert gas, or vacuum. Measurements are typically performed using one of the following instruments: Rigaku SmartLab, Panalytical X'Pert Pro MRD, Bruker D8 Discover. Please let us know if you have a preference for a specific instrument.

A dilatometer is used to determine the linear thermal expansion of a material as a function of temperature. The temperature range of the measurement is generally between 25 °C and 1,600 °C. There is also an option to perform the test in a cryogenic atmosphere, which ranges from -175 °C to 300 °C. The typical heating rate is 3 °C/min. As a result of the measurement, you will get the coefficient of thermal expansion (CTE) and the absolute change in sample length, both as a function of temperature. The testing can be performed in various atmospheres, including air, argon, CO₂, N₂, and O₂. Please contact us to get a quote. The price will depend on the testing conditions, so please specify them as precisely as possible.