AB 201-320

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AB-204 Oxidative stability of oils and fats – Rancimat method  
Oxidative stability of oils and fats – Rancimat method

The Rancimat allows the automatic determination of the oxidative stability of oils and fats without the need for expensive and environmentally hazardous chemicals and time-consuming titrations. Six samples can be determined simultaneously side by side. Whether the oil- or fat-containing samples originate from the foodstuff sector, from edible fats or edible oils, or are creams, ointments and lotions from the pharmaceutical and cosmetic industries – the Rancimat helps to save time and money.
This Bulletin provides a detailed description, above all of the necessary sample preparation steps. The analysis of fresh and used palm oil is also described to provide an example of a determination.


German:  AB_204_1_d.PDF (226 KB)
English:  AB_204_1_e.PDF (221 KB)
French:  AB_204_1_f.PDF (212 KB)

Industry
Food and Beverages > Vegetable oils
 
Methods
Stability measurements > Oils, fats, food
   Oxidative stability of oils and fats – Rancimat method