Determination of the oxidation stability of natural fats and oils
As a modern, computer-controlled instrument, the 743 Rancimat permits convenient determination of oxidation stability. Disposable reaction vessels reduce the cleaning effort for the accessories to an absolute minimum. This saves time and costs. In addition, accuracy and reproducibility are improved significantly. Very precise and reproducible temperature settings are now possible with the help of the certified temperature sensor in the GLP set, which also further improves the comparability of the results.The software of the third Rancimat generation with automatic data recording and evaluation as well as a measurement database permits convenient management of large quantities of data. A rough estimate of the lifetime of a product is possible with the help of 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 of the 743 Rancimat. The so-called induction time that is determined in this application characterizes the resistance of oils and fats to oxidation. The expression "oil stability index" (OSI) is also commonly used instead of the term "induction time". The Rancimat method is also referred to as an automated Swift Test or accelerated oxidation test and has nowadays come into general use as an automated variant of the extremely expensive AOMmethod (Active Oxygen Method) that was previously commonly applied.
The Rancimat method is used as a default parameter in the food industry for quality control, e.g. with the production of oils or fats or with the inspection of incoming goods the processing industry. In addition to oils and fats of vegetable origin, fats of animal origin such as lard, suet or fish oil can naturally also be investigated in terms of oxidation stability with the help of the 743 Rancimat. Antioxidants can be added to foods for the purpose of slowing down the oxidative decomposition of the oils or fats. It is possible to characterize the effectiveness of antioxidants with the help of the 743 Rancimat. This opens up a further area of application for the instrument.
- 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)
- 220.127.116.11-93: Fat stability test on Autoxidation. CDM, Japan
Swiss Food Manual, Section 7.5.4
Oxidation stability of fatty foods
The 743 Rancimat can also be used for the determination of the oxidation stability of fatty foods. Examples:
- Instant noodle dishes
- Nuts, almonds
- Cookies, biscuits
- Potato chips and similar snacks
Oxidation stability of cosmetics
In addition to foods, the oxidation stability of aliphatic cosmetics or of cosmetics additives is determined with the help of the 743 Rancimat.