Rancimat test: Quality control of natural fats and oils in cosmetics

Vegetable oils and fats in natural cosmetics age and get rancid over time due to oxidation. Their current quality can be determined with classical fat parameters such as the acid number or peroxide value. But what about their future quality?

The Rancimat test provides the answers: In this test, the oxidation of the sample is accelerated and the induction time of the oxidation is determined. The induction time is a parameter of the oxidation stability of the sample that indicates how long its quality will remain stable.

With the Rancimat test, manufacturers of natural oils and fats can assess the quality of the end products and decide if further actions, such as adding antioxidants, are needed to ensure their stability.

Edible oils, Raman Spectrroscopy

Benefits of the Rancimat test

  • Reliable quality control of natural oils and fats

    The Rancimat test determines how stable the end product is, indicating when the oil or fat used will become rancid.

  • Compliance with AOCS Cd 12b-92 and ISO 6886

    The Rancimat test is compliant with several standards including AOCS Cd 12b-92 and ISO 6886.

  • Simple and safe measurements with 892 Professional Rancimat

    The Rancimat test is named after the Rancimat that was developed specifically for this test.



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WP-059 Cover page

Learn how you can control the quality of your natural oils and fats!

The free White Paper "Stability-based value of natural oils: Easy to determine with the Rancimat test" discusses in more detail:

  • how rancidity arises
  • how antioxidants work
  • how the Rancimat test determines the stability, and hence the quality, of your natural oils and fats
Download free White Paper

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