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Peroxide Value in Butter

Utterly buttery is delicious if it’s a Paratha coated with clarified butter or a grilled sandwich, the addition of butter makes it a divine combination. Butter enhances the taste of every food; also other forms of butter like shea butter and cocoa butter, aid your body through lipsticks and lotions.

No matter whether you are interested in butter, as a cosmetic scientist, manufacturer of edible butter, a confectionary chef, or simply from a preventive point of view; certain parameters like Peroxide Value, Acid Value, Saponification Value, Iodine value, Oxidation Stability, Free Fatty Acids, etc. define the quality of butter and simply tell us if butter is safe to use/consume. Butter contains approx. 30% monounsaturated and 4% polyunsaturated fats which are more likely to autoxidation.

The unsaturated bonds are more susceptible undergo oxidation, hence higher the unsaturated bond higher the probability of oxidation. The unsaturated fatty acids react with oxygen forming peroxides and hydro-peroxides, these peroxides accelerate the reactions forming ketones and aldehydes and per-oxidized fatty acids as end products giving butter a rancid taste and an odor. These peroxides are intermediates that boost the further chain reaction of forming rancidity; hence determining the peroxide value gives an initial indication of rancidity in butter. Rancidity is indicated by unpleasant odours and flavours in foods resulting from deterioration in the fat or oil portion of food. Three different mechanisms of rancidity may occur. These are oxidative, hydrolytic, and Ketonic. Oxidative Rancidity is a result of increased solubility of oxygen in fats, determined by peroxide value.

But what is this Peroxide Value??? A peroxide value shows the number of millimoles of peroxide radicles present in a given sample. The unsaturated fatty acids undergo oxidation i.e. release an H- atom this free radicle accepts the O2 atom, forming a peroxide radicle. These peroxide radicles are intermediate which on further reaction form aldehydes and ketones. Hence, the peroxide value gives you the concentration of hydro-peroxide, the primary oxidation yield. Thus we can say lower the Peroxide Value higher the quality of the butter. Peroxide values of fresh butter are less than 0.3%; a rancid taste is noticeable when the peroxide value is between 30* and 40 milliequivalents/kg.

We at HANNA Instruments offer photometer HI83730-02 to test Peroxide Value in Oils and Fats also we give pre-dosed vials of solvents and reagents to measure peroxide value photo-metrically. A user can accurately determine the peroxide value of olive oil within a 0.0 to 25.0 meq O2/kg range using the HI83730-20 ready-made reagents. These portable photometers feature an advanced and highly accurate optical system; the arrangement of a special tungsten lamp, a narrow band interference filter, and a silicon photodetector ensure accurate photometric readings every time. The exclusive cuvette locking system ensures that the cuvette is inserted into the measurement cell in the same position every time to maintain a consistent path length and minimize interference due to glass.

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