How To Measure Oxidation Stability Up To 20 Times Faster, With Greater Precision And Efficiency

By Ross Roberts

The problems and challenges of oxidation in foods, flavors, fragrances, and cosmetics

Oxidation’s corrosive effects are everywhere, if you know where to look. Rust is an obvious example. Premature aging in people is a less obvious one. But one of oxidation’s most subtle yet profound effects is the corrosion it can have on the profits of companies producing foods, flavors, fragrances, and cosmetics.

That’s because when their products containing natural fats or other lipids come in contact with atmospheric oxygen, the oxidation process begins, degrading the quality and shelf-life of these goods. Foods, for example, can lose their flavors and colors when the oxidation of their natural oils and fats turn them rancid. Fragrances, to offer another example, can suffer aldehyde auto-oxidative decomposition. This can cause changes in viscosity, discoloration, malodors, and reduced fragrancy efficacies.

Source: Pharmaceutical Online News - April 4, 2016 Category: Pharmaceuticals Source Type: news