Acceptable Peroxide Values in Palm Free Stabilizer
Good day
I would like to know the acceptable PV in Palm Free Stabilizer. I read a PV between 10-20 mEq/Kg has a rancid taste often noticeable. Does anyone know if any references within food industries support this statement. Our lab results was >11 but no rancid taste noticeable on the batch.
Rancidity is always a big topic. PV is one of them but not clear what the limit is.
Thank you
Good day to you,
I think the PV limit for each country is different, but I will share with you the PV limit in Indonesia (according to SNI 01-3741-2002) is 1 mg O2/100 g
Maybe the others will help
Thank you
We use a limit of < 1 meq/kg, but I wouldn't be surprised if how noticeable rancidity is depends on the product and the sensitivity of the observer.
I would start measuring on each batch determine a level based on historic information (marking the measured value for every batch with an off-taste/smell or rancidity as out of range.