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Leading in Chemical Decay Evaluations

Lab test
Foodcare

Chemical decay

Food and feed spoilage are not only caused by microorganisms. Certain chemical reactions, such as oxidation or hydrolysis, can cause chemical decay. There are no statutory standards for this type of spoilage. Nevertheless, it is important to know the oxidation status of oxidation-sensitive raw materials or end products, since they are being increasingly included in quality controls.

Chemical decay in short

  • Familiarise yourself with the oxidation status of oxidation-sensitive raw materials or end products

  • Receive an evaluation of chemical spoilage, based on rancidity parameters

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Key indicators for assessing chemical decay

Chemical spoilage can be evaluated on the basis of so-called rancidity parameters.

The most requested parameters are:

  • Peroxide value

  • Free fatty acid content

  • Hexanal

  • TBARS

If you’re interested in learning more, please don’t hesitate to get in touch with us.

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FAQ

Frequently asked questions

Chemical spoilage occurs when chemical reactions like oxidation or hydrolysis cause deterioration in food and feed products, separate from microbial contamination.

The most requested rancidity parameters include peroxide value, free fatty acids, hexanal, and TBARS (thiobarbituric acid reactive substances).