Campden BRI is giving food firms the opportunity to provide samples and steer the direction of the project into the rapid small-scale oxidation technique known as RapidOxy, compared with currently used technology.
Oxidative rancidity in fats, oils and fatty foods is often the limiting factor in shelf-life due to the development of off-taste and off-odour.
Benefits to edible oils
RapidOxy is a technique that could bring benefits to the edible oils and fats sector, as it could be quicker and easier than existing methods, Campden said.
The project results will be confidentially shared among participants, who will be able to exploit the findings for their own commercial benefit.
A meeting of interested parties will take place on January 24. Contact Reka Haraszi or ring 01386 842240 for further information.
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