Bitterness is the complete or partial oxidation of fats or oils when exposed to heat, air, light, moisture or bacterial activity. This oxidation causes bad tastes and odours.
Many foods are perishable, including vegetable oils, olive oils, alternative oils, butter, nuts, grains, baked goods, and animal foods. The more an oil is processed, the more likely it is to stink. For example, high-temperature fried potato chips or cookies made with butter or oil and baked all have oils that are exposed to heat. This speeds up the oxidation process in the rancid path.
The peroxide value is considered the most common standard of this rancidity test. Peroxide value is defined as the amount of peroxide oxygen per kilogram of oil or fat. This peroxide oxygen determination is an indicator of lipid oxidation. In general, oils with a peroxide value of less than 10 meq are considered fresh, values between 30-40 meq are considered stale.
In the initial stages of rancidity, peroxides increase rapidly. Therefore, the peroxide value is a useful and effective test to determine where the food is in the degradation process.
In the test, analysis, measurement and evaluation studies carried out in our organization, national and international standards and applicable legal regulations are complied with and reliable and impartial results are obtained. These studies are based on the latest technological equipment, trained and experienced staff and modern methods. Quality tests - peroxide value determination services are among the numerous tests carried out in this context.
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