Quantifying the Oxidative Stability of Emulsions, Edible Oils and Food Products

Edible oils and fats are not only used directly in cooking but also as raw materials in many industrial food manufacturing processes. Unfortunately, many oils and fats can easily be oxidized which leads to poor final product quality and taste, thus, determining the oxidative stability of fats and oils is critical. 

This webinar describes oxidative stability analysis and how that measurement is used to predict ingredient stability and overall shelf-life. Additional technologies useful for characterizing emulsions and oils, including viscosity, colloidal stability, flash point, particle size, and zeta potential will be described. 

Presenter: Helga Gschwind

Helga Gschwind is a Market Development Manager with Anton Paar USA focused on developing new markets for analytical, process and quality control instrumentation within the food industry. She received her engineering degree in food science from the National University of Lujan, Argentina and has worked for over 20 years in the food and beverage industry in quality, production, and engineering areas.