TERMIUM Plus®

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ACTIVE OXYGEN METHOD [1 record]

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Record 1 1999-01-29

English

Subject field(s)
  • Food Industries
  • Fatty Substances (Food)
DEF

A method of measuring the stability of fats and oils.

French

Domaine(s)
  • Industrie de l'alimentation
  • Corps gras (Ind. de l'aliment.)
OBS

Cette méthode, très utilisée, consiste à faire barboter de l'air ou de l'oxygène dans un lipide dans des conditions bien définies : épaisseur de la couche de lipide, température (généralement 97oC), etc. Le dosage des peroxydes (...) permet de mesurer la susceptibilité du lipide à l'oxydation ou l'efficacité d'un antioxydant. Cette méthode s'applique aux graisses et aux huiles, mais non aux aliments (...)

Spanish

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