Oxidation stability measurement with the Rancimat method
Accelerated aging testing for natural oils and fats, fat-containing folds and cosmetics.
We offer dedicated stability measurement instrument for stability measurement: the Rancimat for the assessment of the induction time or oxidation stability index (OSI) of fat-containing foodstuffs, cosmetics, and natural fats and oils.
- Dedicated oxidation and thermal stability testing instruments for natural oils and fats, fat-containing foods, and cosmetics.
- Compliance with international standards: AOCS Cd 12b-92, ISO 6886, EN 14112, EN 15751, EN 16568, ISO 182, Part 3
- Convenient and efficient: individual sample analysis or simultaneous analysis of 8 samples
- Powerful software for instrument control, data management, and results evaluation
892 Professional Rancimat
The 892 Professional Rancimat is an analysis system for the simple and safe determination of the oxidation stability of natural fats and oils with the well established Rancimat method. With eight measuring positions in two heating blocks. The built-in display shows the status of the instrument and each individual measuring position. Start buttons for every measuring position enable the measurement start on the instrument. Cleaning effort can be reduced to a minimum through the use of practical disposable reaction vessels and dishwasher-safe accessories. This saves time and costs and significantly improves accuracy and reproducibility.
All accessories necessary for carrying out determinations are included in the scope of delivery. The StabNet software is required for instrument control, data recording and evaluation and for data storage.
Oxidation stability measurement: How does it work?
Our established Rancimat method is based on accelerating the aging process of the sample by raising its temperature and passing a continuous stream of air through it. The air flow transports volatile oxidation products from the sample vessel into a vessel containing distilled water. The instrument measures the conductivity of the water. A sudden, strong increase in conductivity marks the induction time.
The induction time is a standard parameter in quality testing of oils and fats in the food industry.
Your choice: individual measurements or bulk analysis
The stability instruments have eight measuring positions, allowing you to start each single measurement individually.
If, however, you have to analyze large sample series, you can connect up to four instruments and analyze up to 32 samples in one go.