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.