Animal Feed Rancidity Tests
The CDR FoodLab measures FFA, PV and AnV
Rapid test for FFA, PV and AnV in animal feed
Measure Xanthophylls in poultry feed
Quick, accurate, no calibration or maintenance required
Validated alternative to reference or titration methods
The CDR FoodLab provides simple, accurate tests including free fatty acids (FFA), peroxide value (PV), p-anisidine value (AnV) and Xanthophylls in animal feed. Simple to use, the software guides the user step by step about how to test for FFA, PV and AnV. Pre-filled reagent vials simplify sample preparation and tests are completed in a few minutes, facilitating real time process adjustments and improving quality control.
Parameters – Free Fatty Acids (FFA), Peroxide Value (PV), p-Anisidine Value (AnV), Xanthophylls.
Salmonella testing of feed is available on the BacTrac 4300.
Oils and Fats Tests
Acidity
The acid content of edible fats is given by the quantity of free fatty acids deriving from the hydrolytic rancidity of triglycerides. As this alteration occurs in unsuitable conditions for the processing and preservation of fats, acidity represents a basic indicator of the genuineness of the product. The test is particularly important for products containing a certain amount of fats, like flours.
p-Anisidine
The Anisidine value test is used to assess the secondary oxidation of oil or fat, or flour that contains a certain amount of fats. Secondary oxidation is mainly imputable to aldehydes and ketones.
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The FoodLab is available for a demonstration or a short term trial.
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Peroxides
The amount of peroxides of oils indicate the degree of primary oxidation and therefore its likeliness of becoming rancid. A lower number of peroxides indicates a good quality of oil and a good preservation status. Unsaturated free fatty acids react with oxygen and form peroxides, which determine a series of chain reactions that generate the production of smelling volatile substances. Those reactions are accelerated by high temperature and by light and oxygen exposure.
Polyphenols
The antioxidant capacity of polyphenols plays an important role in the stability of olive oil, as there is a correlation between the amount of total polyphenols and resistance to oxidation over time. The polyphenols have a protective action not only on oil but also on cells of the human body because they oppose the negative effects of free radicals. The amount of polyphenols decreases during oil extraction so the test can be used to optimize the processing. The oxidative stability index of olive oil is directly proportional to the antioxidant capacity (polyphenols).
Iodine Number
The most important application of the iodine number is to determine the amount of unsaturation contained in the fatty acids that make up oils. This unsaturation is in the form of double bonds which react with iodine compounds. The higher the iodine value, the greater the unsaturation present in the fatty acid. The iodine number is used as a quality or process control parameter but it can also be used as a characterization parameter because each type of oil or fat has an iodine value included in a range that identifies the product itself.
Soaps
Soaps are salts of fatty acids obtained from a reaction that occurs between free fatty acids and sodium carbonate. Thanks to their water solubility and insolubility in oil, they can be separated from fat through specific procedures. Food producers use this technique to lower fat acidity and to enhance its organoleptic characteristics.
Salmonella testing of feed is available on the BacTrac 4300.
CDR FoodLab
Free Fatty Acids Test
Peroxide Value Test
“Running costs are comparable to conventional methods, especially when the costs of solvent waste disposal are taken into account. In comparison to the costs of using external laboratories, payback time is expected to be short. The instrument is straightforward to use and offers a good range of analyses suitable to our needs. The instant availability of results means decisions on approval of batches can be made immediately, compared with the wait when external laboratories were used.”
Norman Harris, Northstar Lipids
How It Works
Free Fatty Acids
Free fatty acids (FFAs) are created when a fatty acid chain is cleaved from its parent fat molecule. The level of FFAs is dependent on temperature, moisture content, and time. They also will vary depending on how the fat/oil is stored, processed or heated. When fatty acids cleave from their parent molecule and become an FFA, they are much less stable and more prone to oxidation and to turning rancid. Therefore, testing for free fatty acids is beneficial to monitor the health of your frying oil and final product, since foods will absorb the FFAs causing excessively oily and discolored food with poor taste and probably a shorter shelf life.
How The FoodLab Measures Free Fatty Acids
Free fatty acids of a sample, at pH <7.0, react with a chromogenous compound and decrease in colour. The decrease of colour, read at 630nm, is proportional to the acid concentration of the sample, expressed as % of oleic acid.
Peroxide Value
Peroxides are a result of primary oxidation in oil and are defined as the amount of peroxide oxygen per 1 kg of fat/oil. Peroxides are very unstable and can easily become rancid and develop into aldehydes. With that being said, peroxides are a key indicator of shorter shelf life, rancid odours and poor flavour. The free fatty acids that are absorbed by the food during the frying process oxidize into peroxides and shorten shelf life.
How the FoodLab Measures Peroxide Value
R-O-O-R peroxides oxidize Fe2+ ions. The Fe3+ ions resulting from oxidation are grouped and form a red complex. Its colorimetric intensity, measured at 505nm, is directly proportional to the concentration of peroxides in the sample. Results are expressed as meqO2/Kg.
p-Anisidine Value
p. Anisidine value (AnV) is the measure of aldehydes. Aldehydes are a result of secondary oxidation, when the hydroperoxides decompose. These are the compounds that give foods a rancid taste and smell. Testing for p. Anisidine values can give you an overview of the oxidation history of your oil and food products, which can help further pinpoint rancidity issues.
How the FoodLab Measures p. Anisidine Value
Aldehydes, a product of secondary oxidation, react with the p-anisidine resulting in a variation in absorbance, measured at 366nm. Anisidine value is expressed as AnV, following AOCS (Cd 18-90) the reference method.
Iodine Value
The most important application of the iodine number is to determine the amount of unsaturation contained in the fatty acids that make up oils. This unsaturation is in the form of double bonds which react with iodine compounds. The higher the iodine value, the greater the unsaturation present in the fatty acid. The iodine number is used as a quality or process control parameter, but it can also be used as a characterization parameter because each type of oil or fat has an iodine value included in a range that identifies the product itself.
How the FoodLab Measures Iodine Value
Double bonds react with iodine in alcoholic solution determining a variation in the reagent’s absorbance. This amount measured at 446 nm is indirectly related to the concentration of double bond in the sample, expressed as IV.
Soaps
Soaps are salts of fatty acids obtained from a reaction that occurs between free fatty acids and sodium carbonate. Testing for soaps is a tool to determine the proper cooking oil purification treatment. If soap levels rise too quickly, it can be a sign that the cooking oil is being treated too late, with an FFA value that is too high, at too high a temperature, or if there is excessive amounts of moisture in the oil.
How the FoodLab Measures Soaps
At specific pH values soaps mixed with bromophenol generate a blue colour. Its intensity, measured at 604nm, is directly proportional to the concentration of soaps in the sample.
Multitiple Sample Analysis
Multitiple Parameter Analysis
Features
Innovative Technology
The use of innovative photometric technology means the reading cell guarantees high sensitivity, a very wide measuring range and excellent repeatability of the analysis results thanks to innovative LED light sources with fixed wavelengths (ultraviolet – visible spectrum, power up to 6 O.D.).
Online Help
The system is easy and intuitive, everyone can use it. Analyses are carried out in just a few steps. In addition, it has a help function that guides you step by step through the test procedures.
Multitasking Mode
The multitasking mode reduces analysis time by making it possible to perform several analyses of the same sample simultaneously, or different determinations of the same parameter on a batch of different samples. During an analysis session you can start another one and put the first one in the background. You can return to background analysis with one click.
Internal Memory
The analyser is equipped with an internal memory capable of storing thousands of analysis results that can be viewed on the display or exported via the USB or Ethernet port.
Barcode/QR Code Reader
The analyser connects with barcode or QR code readers. The sample code is automatically displayed on the analyser. It is possible to associate all the analyses performed on that sample.
PC/Intranet Connection
You can share analysis results by connecting the analyser to your intranet via the Ethernet port or export them by connecting the analyser via the USB port to a host computer.
Maintenance/Service Free
No calibration is necessary because the instrument is supplied pre-calibrated. The analysers use LED light sources and therefore no periodic maintenance is required.
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Specification
FoodLab
Samples Analysed Simultaneously: 16
Storage of Results: Sufficient internal memory for storing thousands of analysis results in CVS and XML files compatible with all database formats (e.g., XLS, SQL)
Photometric Module: Up to 8 wavelengths in 4 reading cells
Incubation Module: 37 ° C thermostated block with 16 positions
Barcode/QR Code Scanner Connection: Bluetooth
Connectivity
1 USB port type B for transferring the performed analysis database, configuration and software update, PC connection
1 USB port type A for technical service and computer connection
1 Ethernet port (LAN) for connection to intranet
Bluetooth 4.0
Printer: 80 mm wide printer with integrated graphics
Dimensions: 32 x 29.5 x 13 cm (W x D x H)
Weight: 2.80 kg
Power supply: 24 V
FoodLab Junior
Samples Analysed Simultaneously: 3
Storage of Results: Sufficient internal memory for storing thousands of analysis results in CVS and XML files compatible with all database formats (e.g., XLS, SQL)
Photometric Module: Up to 8 wavelengths in 4 reading cells
Incubation Module: 37°C thermostated reading block with 3 positions with incubation function
Connectivity: 1 USB port type B for transferring the performed analysis database, configuration and software update, PC connection
Printer: Wireless connection for external printer
Dimensions: 15 x 22 x 8,3 cm (W x D x H)
Weight: 0.80 Kg
Power Supply: 24 V or optional lithium-ion battery