Olive oil 09 October 2017 Press Release

Campden BRI sets up club project to investigate rapid technique to monitor oxidative stability

Campden BRI is inviting companies to join a club project to explore a rapid technique to monitor the oxidative stability of a range of oils and compare it with currently used technology. Oxidative rancidity in fats, oils and fatty foods is often the limiting factor in shelf life due to the development of off-taste and off-odour.

The project will develop a better understanding of a rapid small scale oxidation technique (RapidOxy) and this rapid technique for oxidative stability testing. RapidOxy is a technique that could bring benefits to the edible oils and fats sector as it could be quicker and easier than existing methods.

Participating companies will have the opportunity to provide samples for testing and steer the direction of project work. This club will not only be of interest to companies who work with edible oils and fats or are oil/fat producers, but to retailers and to those dealing with products containing oils/fats.

The project results will be confidentially shared among participants who will be able to exploit the findings for their own commercial benefit.

A meeting of interested parties will take place on the 24th of January 2017. Please contact Reka Haraszi for further information and to attend this meeting – reka.haraszi@campdenbri.co.uk, +44(0)1386 842240

Contact an expert