A new era in the determination of the oxidation stability of natural fats and oils
The 743 Rancimat as a modern, PC-controlled instrument allows the comfortable determination of the oxidation stability. Disposable reaction vials reduce the amount of cleaning to the absolute minimum. This saves both time and money. In addition, the accuracy and reproducibility are significantly improved. With the help of the certified temperature sensor in the GLP set it is now possible to set the temperature very precisely and reproducibly; this improves the comparability of the results even more. The software of the third Rancimat generation with automatic data recording and evaluation as well as a measurement database allows the comfortable management of large amounts of data. A rough estimate of the shelf life of a product is possible by using the unique temperature extrapolation function.
Oxidation stability of natural fats and oils in the food industry
The determination of the oxidation stability of oils and fats is the classical application for the 743 Rancimat. The so-called induction time that it determines characterizes the resistance of oils and fats to oxidation. Instead of induction time, the term oil stability index (OSI) is frequently used. The Rancimat method is also called an automated Swift test or accelerated oxidation test and has today achieved general and widespread use as an automated version of the previously used and extremely complicated AOM method (Active Oxygen Method).
The Rancimat method is used as a test in the food industry for quality control during the manufacture of fats and oils or for incoming goods checks in processing industries. In addition to vegetable oils and fats, it is also possible to check the oxidation stability of animal fats such as hog fat, tallow or fish oil using the 743 Rancimat. Foodstuffs may contain added antioxidants in order to slow down the oxidative decomposition of the oils and fats. By using the 743 Rancimat it is possible to characterize the effectiveness of antioxidants. This therefore represents a further field of application for the instrument.
Standards
- AOCS Cd 12b-92 (AOCS – American Oil Chemists' Society): Sampling and analysis of commercial fats and oils: Oil Stability Index
- ISO 6886: Animal and vegetable fats and oils – Determination of oxidative stability (accelerated oxidation test)
- 2.4.28.2-93: Fat stability test on Autoxidation. CDM, Japan
- Swiss Food Manual (Schweizerisches Lebensmittelbuch), Section 7.5.4
Oxidation stability of foodstuffs and cosmetics
The 743 Rancimat can also be used for the determination of the oxidation stability of foods containing fats. Some foodstuffs with a high fat content can be tested directly without any further sample preparation steps. For liquid foods or for solid foodstuffs that cannot be melted we recommend that the fat-containing phase is separated first.
In addition to foodstuffs, the oxidation stability of cosmetics or cosmetic additives containing fats can be determined with the 743 Rancimat.