Fish Oil Rancidity Tests
The CDR FoodLab measures FFA, PV and AnV
Rapid FFA and PV test for fish oils
Test fish oils for quality and rancidity
Quick, accurate, no calibration or maintenance required
Validated alternative to reference or titration methods
Fish Oil Analyser
The CDR FoodLab provides quick and easy measurement of peroxide value, p-anisidine value, free fatty acids in fish oil. Simple to use, the software guides the user step by step through the test methods to analyse fish oil using pre-filled reagent vials to simplify sample preparation. Tests are completed in a few minutes, facilitating real time process adjustments and improving quality control.
Parameters
Peroxide Value, p-Anisidine Value, Free Fatty Acids
A recent study comparing CDR FoodLab results with the official methods highlights its excellent performance in fish oil analysis, offering quick, accurate and consistent results.
- Peroxide value (PV) is a key indicator of the primary oxidation stage. It measures the concentration of peroxides which are unstable compounds formed when liquids react with oxygen which can cause rancid flavours
- The p-Anisidine value (AnV) is a critical measure of the secondary oxidation stage. It quantifies the concentration of aldehydes which are by products formed during the oxidation of unsaturated fatty acids
- Acidity, measured as free fatty acids (FFA), is a key indicator of oil quality and freshness. It reflects the degree of hydrolysis of triglycerides, which can occur due to improper storage, enzymatic activity or oxidation
The correlation coefficients confirm a strong agreement between CDR FoodLab and the official methods across the entire range of acidity values.
Try Before You Buy
The FoodLab is available for a demonstration or a short term trial.
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CDR FoodLab
Free Fatty Acids Test
Peroxide Value Test
Peroxide Value
p-Anisidine Value
Free Fatty Acids
“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
Automated histamine and sulphites tests are also available on the Y15.
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