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< Ingredient & Product Analysis ✕ Authenticity Meat & Fish Species Identification Olive Oil & Speciality Oil Authenticity Claim Substantiation Fats & Oils Analysis Flavour & Aroma Profiling Genetically Modified Food Natural Product & Supplement Analysis Physical & Structural Properties Vitamin Analysis Need help? Contact us
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Allergen Management Allergen AnalysisAllergen ConsultancyAllergen Training Food Consultancy & Training Ingredient & Product Analysis Authenticity Claim Substantiation Fats & Oils Analysis Flavour & Aroma Profiling Genetically Modified Food Meat & Fish Species Identification Natural Product & Supplement Analysis Olive Oil & Speciality Oil Authenticity Physical & Structural Properties Vitamin Analysis Problem Solving Allergen Analysis Contamination Chemical Contamination Physical Flavour & Aroma Profiling Physical & Structural Properties Shelf Life Studies Taint Investigation 24/7 Emergency Response Service R&D Support Claim Substantiation Flavour & Aroma Profiling Food Product Development High Protein Product Development Ingredient Development Method Development & Validation Physical & Structural Properties Shelf Life Studies Sugar Reduction & Reformulation Food & Consumer Goods
GMP Quality Control Analysis Biopharmaceutical Product Analysis Finished Product & Release Testing Herbals & Natural Products ICH Stability Studies Medical Devices Method Transfer Microbiological Analysis Pharmacopoeial Analysis Sub-visible Particle Analysis Problem Solving & Contaminant Identification Contamination Chemical Contamination Physical Counterfeit Investigation Impurity Isolation & Sample Purification Pharmaceutical Consultancy Physical & Structural Characterisation Sub-visible Particle Analysis 24/7 Emergency Response Service R&D Support Biopharmaceutical Product Characterisation Extractables & Leachables Formulation & Support Impurity Isolation & Sample Purification Method Development & Validation Pharmaceutical Cleaning Validation Physical & Structural Characterisation Pharmaceutical Training Pharmaceutical Training Courses Qualified Person Programme In-house Training CPD & WebTorials Special Offers Pharmaceutical & Healthcare
Pharmaceutical Training Courses Special Offers Qualified Person Programme Meet our Team In-house Training CPD & WebTorials Pharmaceutical Training
Techniques Characterisation testing Fatty acid profile Triglyceride profile Triglyceride positional isomer profile Sterol profile Tocopherol profile Stigmastadienes, fatty acids in 2-position,waxes Emulsifiers including lecithin / phospholipids, monoglycerides (including glycerol monostearate [GMS]) & diglycerides Antioxidants – natural e.g. tocopherols, synthetic e.g. BHT, TBHQ, BHA Solid fat content HLB (Hydrophile - Lipophile Balance) measurement by NMR Stability Testing Rancimat – Accelerated shelf life testing (raw ingredient oil/fat) Oxipress – Accelerated shelf life testing (final product) Peroxide Value (PV) These are the first indicator that a lipid is oxidising Anisidine Value (p-AV) A secondary indicator of lipid oxidisation Thiobarbituric Acid (TBA) Rancidity testing measuring aldehydes created during the oxidation of lipids Free Fatty Acids (FFA) GCMS – Oxidative markers - Aldehydes and Ketones Photo-stability (store light and sunlight)
Related resources Brochure Specialist Scientific Services Download White Paper Importance of Oxidative Stability in the Shelf Life of Foods and Ingredients Learn more View all
Brochure Specialist Scientific Services Download White Paper Importance of Oxidative Stability in the Shelf Life of Foods and Ingredients Learn more
Related Services Authenticity Claim Substantiation Flavour & Aroma Profiling Food Product Development Physical & Structural Properties Shelf Life Studies View all
News & Events Food E-news Plant compounds, curcumin and silymarin found to inhibit colon cancer cells> SACN changes advice on UK dietary recommendations for vitamin D> Higher flavonoid intake may be associated with lower depression risk> View all News Plant compounds, curcumin and silymarin found to inhibit colon cancer cells> SACN changes advice on UK dietary recommendations for vitamin D> Higher flavonoid intake may be associated with lower depression risk> View all Events Reading - 08 - 12 September 2016To QP or Not to QP... That is the Question> Reading - 09 - 15 September 2016To QP or Not to QP... That is the Question> Reading - 20 - 24 September 2016To QP or Not to QP... That is the Question> View all Food E-newsCurrent Slide News Events Food E-news Plant compounds, curcumin and silymarin found to inhibit colon cancer cells> SACN changes advice on UK dietary recommendations for vitamin D> Higher flavonoid intake may be associated with lower depression risk> View all News Plant compounds, curcumin and silymarin found to inhibit colon cancer cells> SACN changes advice on UK dietary recommendations for vitamin D> Higher flavonoid intake may be associated with lower depression risk> View all Events Reading - 08 - 12 September 2016To QP or Not to QP... That is the Question> Reading - 09 - 15 September 2016To QP or Not to QP... That is the Question> Reading - 20 - 24 September 2016To QP or Not to QP... That is the Question> View all