Video Buzz | Rancidity Streaming Video You Should be Watching

March 26th

Fish Oil - The Best Source and Optimal Dosing of this Anti-inflammat ory Nutrient By Douglas MacKay, ND: Because of their health-promoti ng abilities, omega-3 fatty acids have received recognition from some of the top medical organizations in the world including, the American Heart Association, American Diabetes Association, World Health Organization, United Kingdom Scientific Advisory Committee on Nutrition, European Society for Cardiology, and The British Nutrition Foundation.

January 13th

Extraction - Analysis - How to measure rancidity in a lipid (oil) sample ? - Chromadex - Tech TIp: Regardless of the source of fat, the amount of fat, or the product composition, predicting and monitoring fat and oil quality is an important component of developing and manufacturing high quality products. As soon as a food, feed, or ingredient is manufactured, it begins to undergo a variety of chemical and physical changes. Oxidation of lipids is one common and frequently undesirable chemical change that may impact flavor, aroma, nutritional quality, and, in some cases, even the texture of a product. The chemicals produced from oxidation of lipids are responsible for rancid flavors and aromas. Vitamins and other nutrients may be partially or entirely destroyed by highly reactive intermediates in the lipid oxidation process. Two types of lipid oxidation cause the most concern. These are oxidative rancidity and hydrolytic rancidity.

March 7th