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Oxidation stability of foods and cosmetics
Oxidative stability of foodstuffs
ust like the pure substances, the oils and fats contained
in foods are also subject to oxidation, which contributes
to their spoilage. In such cases the 743
Rancimat can be used to determine the oxidation
stability of foods containing oils and fats.
There are three sample groups:
- Meltable foods with a high fat content,
such as butter, margarine, lard or tallow, can be analyzed
directly without any further sample preparation.
- For liquid or semi-liquid foods, such
assalad dressings or mayonnaise, it is better to split the
emulsion and analyze the separated fat phase.
- For solid, non-meltable foods it is also
necessary to separate off the fat phase. In this case the
fat is normally cold-extracted with petroleum ether and
the isolated fat is then analyzed.
Examples of typical applications are:
- Mayonnaise
- Salad dressings
- Biscuits
- Waffles
- Grain flakes
- Nuts
- Chocolate
- Bacon
- Sausages
Oxidative stability of cosmetics
As well as for determining the oxidation stability of foods,
the 743 Rancimat is also used for testing cosmetics
or cosmetic additives. With meltable products such
as lipsticks this can be done without any further sample preparation.
With creams or salves the fat phase must normally be separated
off before the analysis.
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