In the vegetable oil industry, oxidative stability is one of the key quality indicators. It’s not enough to offer energetic products; it’s essential that they maintain their nutritional and physical properties throughout their entire lifecycle. At BV Oils, we work with high standards to guarantee stable, safe oils adapted to each application.
What is oxidative stability?
Oxidative stability measures how long an oil can resist the oxidation process—that is, the degradation that occurs when in contact with oxygen, heat, or light. When an oil oxidizes, it loses its energy value, generates undesirable compounds, and can negatively impact animal health or the performance of the final product.
Influencing factors
The quality of the raw material, the refining process, and the fatty acid profile are all decisive. At BV Oils, we select vegetable sources rich in stable fats (such as fractionated palm, coconut, or specific blends) and apply physical or chemical refining processes that eliminate impurities without altering the product’s functionality.
Testing and quality control
We carry out oxidative stability tests using standardized methods such as the Rancimat or peroxide value, ensuring our products exceed the required thresholds for optimal preservation. We also apply quality controls at every stage of production—from the oil’s origin to its final packaging.
Customer benefits
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Longer product shelf life
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Lower risk of rancidity during storage or transport
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Better preservation of energy value
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Reduction of losses due to degradation or returns
A commitment to quality from the source
Our commitment to quality begins in the field and ends in the customer’s tank. We constantly work to optimize the formulation and handling of premium oils that offer stability, performance, and traceability in any production environment.
Looking for a vegetable oil with maximum stability assurance? Contact our technical team and we’ll help you find the best solution for your process.