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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 because they are being included increasingly more into quality controls.

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

Would you like to find out more? Please feel free to contact us.

Chemical decay in short

  • Familiarise yourself with the oxidation status of oxidation-sensitive raw materials or end products
  • Evaluation of chemical spoilage based on rancidity parameters

Need help in the field of Chemical decay?

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