Metrolab Blog

Oxidation Stability of Butter

Butter is an emulsion of water in oil, approximately composed by 80% of fat. In good butter the moisture is evenly dispersed throughout the butter in tiny droplets. Butter can be made from either whole milk or cream; however, it is more efficient to make butter from cream.
Traditionally, it can be fermented or, in Anglo-Saxon countries, salted before trading. It is used as a condiment and in cooking, similar to vegetable oils and lard.
The sensorial quality of butter can be described as the customer’s reaction to its color, texture and flavor. It has been said that the consumer tastes with his/her eyes, and it is true that a person’s initial impression of a food will often be determinant.
Apart from food, it can be found as an ingredient of cosmetics, medicines and lubricants.

Oxidation Stability of Food
One of the most important quality alteration of food is due to oxygen absorption by the unsaturated fatty acids, free or esterified. The auto-oxidation of fats is a chemical reaction promoted by light, high temperatures, metal traces and, sometimes enzymes.
OXITEST can determine the oxidation stability of various sample types, without the need for preliminary fat separation.

Download the application note here.