Both vegetable and marine oils are being used in increasing quantities as raw materials or as products for consumption. Oils consist of a number of different types of lipids and fatty acids and their properties relating to rancidity are of great importance. We are working on finding antioxidants, packaging and storage conditions that improve the shelf life of products that contain oils. Part of this work is to develop rapid measurement techniques to measure rancidity in products.
Many food products are so-called oil in water emulsions, in which oil drops are dispersed in an aqueous solution - mayonnaise, salad dressings and yoghurt for example. Nofima Mat has competence in various microscopic and reological techniques that are used to test the consistency and stability of emulsions