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During food production, the raw material quality and process are of great importance for to the product’s quality and properties.
This applies to oxidation and thermal decomposition of components of nutrients, the choice and use of correct antioxidants, the control of microbial activity and the formation of trans isomeric fatty acids during processing and storage.
Nofima can also contribute by assessing the biological effects of components of lipids and different antioxidants in foods.
Correct use of antioxidants in foods containing marine lipids is of great importance.
The processing of raw materials influences to varying degrees the microbiological activity in the end product.
Nofima Ingrediens carries out accredited analyses to determine the content of primary and secondary oxidation products.
The taste and other characteristics of ingredients and food products containing proteins, fats and carbohydrates will change if they are exposed to high temperatures.
Trans fatty acids in food products are mostly formed by three different methods.
