Fast and reliable testing for Hexane residues using flash point analysis

Solvent extraction is used to enhance oil recovery from oilseeds. These are ground, flaked, or pressed and then washed with hexane. To ensure the hexane is then separated from the edible oil after evaporation and distillation, a quick and reliable method is required to determine the hexane content within specifications.

The ISO 15267 method, using a flash point, can be used to monitor how the process is performing.

The PMA 500 closed-cup flash point tester from Anton Paar is the ideal instrument to monitor your oils. It is easy to use and offers rapid turn-round between tests, with the highest levels of safety.
We are delighted to provide you with a new application report for flash point testing with PMA 500. Read more.

Quality control of edible oils using refractometers

The Abbemat range of refractomers is the ideal tool for the assessment of oil quality and consistency. They are temperature-controlled for reliable, rapid sample identification and testing. Read more.

Viscosity of oils and dressings

The ViscoQC range from Anton Paar is the ideal tool for assessing the flow behaviour of your oils and blended products. For samples such as olive oil, which exhibits Newtonian properties the ViscoQC 100 is an ideal choice.

Sauces need to be shear thinning. When pouring out of the bottle, the sauce has to flow out easily, but afterwards, it should stay on the food and not run off. The ViscoQC 300 is able to perform multi-step analysis to determine shear-dependent behaviour. Read more

Testing the consistency of margarine and fat

The PNR 12 is a gravity penetrometer and measures the resistance a material provides against being pierced by a defined test body. It provides a simple and repeatable test, ideal for quality control applications. Its ease of use and versatility make the PNR 12 penetrometer the ideal solution for consistency tests of butter, margarine and other edible fats.

Common procedures for testing these products are the AOCS method Cc16-60 or the Unilever method. These methods use dedicated test cones and are used to calculate the C-value (yield point or consistency value of margarine) in g/cm2. The PNR 12 will calculate and display the C-value directly after the measurement is finished. Read more.

Oxidation stability of edible fats and oils

Oxidation stability gives information about the shelf life of materials such as edible oils. Traditionally, oxidation stability is assessed by slow and often labour-intensive test methods.  To have a faster alternative method, Anton Paar created the RapidOxy 100.

The rapid small-scale oxidation tester, RapidOxy 100, is a fast, safe and user-friendly alternative to traditional stability test methods. The RapidOxy 100 artificially accelerates the oxidation process by using elevated temperature and oxygen pressure. It can be applied to all kinds of products since fluid, semi-solid, and solid samples can be measured without any prior sample preparation.

The instrument measures the induction period, which can be used as an indication of the oxidation and storage stability. Compared to other oxidation and storage stability test methods, the RapidOxy 100 procedure requires only a small sample quantity to give exact test results in a short period of time. Results can be achieved within the hour, rather than having to wait until the following day. After the test, minimal cleaning and preparation are required before the next test. Saving further time in the laboratory. Read more.

Chia Seeds – investigating the oxidation stability of seed variations

Chia seeds have become popular as the demand for natural and nutrient-rich products has grown. To keep those beneficial properties until consumed or used, it is absolutely crucial to know their oxidative behaviour.  Oxidation susceptibility can have a detrimental effect on shelf life, taste and nutritional benefits. Read more.

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