Products for Food Scientists • Antioxidant Analysis Our CUPRAC method for measuring total antioxidants in foods an beverages has many advantages over other methods, including more rapid and straightforward measurement, better stability and a wider dynamic range. Product FS02 • Rancidity Analysis Off-flavor odor development in lipid- containing foods is commonly attributed to the by-products of lipid peroxidation. Fats, oils, and other lipids react with oxygen to form peroxides, which then further decompose to give aldehydes, including malonaldehyde (MDA), which is an important indicator of rancidity. We developed the first rapid MDA assay that does not require heating. This feature makes the test easier, and much more specific for malonaldehyde. Product FS50 • Oil Polarity Analysis Oil polarity is the best indicator of oil quality, including those used for food preparation and those used for a wide range of industrial applications. However, accurately measuring oil polarity has typically required expensive equipment and scientific training. We offer a simple colorimetric method for measuring the polarity of oils. Product FS62