We have over 170 square meters of laboratory for new product development, quality control and R&D projects. In addition, we offer the following laboratory services to our customers and distributors.
The measure of acidity of oils and fats is indicative of the degree of degradation. At BTSA we perform the analysis of the acidity of oils and fats by an acid-base titration following the methodology indicated by Regulation 2568/91 and Food Chemical Codex.
The results of this analysis can be expressed as mg of NaOH necessary to neutralize the free fatty acids present in the oil or as predominant percentage of fatty acid (generally expressed as oleic acid) freeform present in the oil.
The fatty acid composition of an oil marks its nature, as every seed, fish or algae has a different profile.
The method developed at BTSA follows the guidelines of European Pharmacopoeia 6.6: 01/2008: 20422. 2.4.22 Composition of Fatty Acids by Gas Chromatography, and has been specially designed for the profiling of many different fatty acids in the form of methyl esters.
The results based on this method, together with our experience and technical knowledge, indicate the percentage representing each fatty acid of the total.
Oxidation of fatty acids resulting in peroxides or hydroperoxides is the most important form of degradation in the quality of oils and fats. This oxidation is a chain reaction resulting in compounds that cause mainly the aroma and taste to stale (aldehydes, ketones and acids).
The determination of the peroxide establishes the measure of the state of oils and fats and, as such, European legislation sets a maximum limit of peroxide required for all oils and fats that are marketed.
The result obtained by this analysis, which is a titration of a redox reaction, is expressed in milliequivalents of oxygen (O2) present per kilogram of fat.
Degradation and consequent rancidity of fats and oils is detectable from the beginning, due to the appearance of volatiles. Exposure of oils and fats to high temperatures accelerates the oxidation of compounds, estimating their behaviour of these compounds in the long term through two types of tests:
Schaal method is an accelerated oxidation assay in which a sample is stored in an oven at a constant temperature controlled for a variable period of time depending on the degree of oxidation of the sample.
The fat of a fraction of the sample is extracted in cold with petroleum ether to determine the level of peroxide and from the data obtained in these measurements exponential oxidation graphs are made.
The Rancimat method is based on AOCS Cd 12b-92 (Oil Stability Index) and ISO 6886. A sample is exposed to high temperature and air flow, accelerating oxidation. Volatile oxidation products released in this process are concentrated in a closed container with distilled water and its conductivity is measured. When the sample is oxidized its conductivity level changes. An oxidation curve is obtained in which the inflection point or induction time represent the hours of stability against oxidation.
The Rancimat test allows the comparative study of different antioxidants and informs us of the most effective type and dose that should be applied to a product by comparing the oxidative stability of different samples.
Sort Path molecular distillation method is the separation of fractions of a substance by physical methods (pressure and temperature).
This distillation method is oriented and developed to prevent degradation of thermolabile products. By using this technology a fraction of the substance is enriched in the compound of interest without altering the molecular composition of the substance.
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