Oxidation stability of fats and oils in solid foods using the Rancimat method

Fődokumentum

The oxidation stability of fats and oils is an important parameter for quality controls in the food industry. Ideally, the determination is made with the Rancimat method, which is suitable for both liquid and solid samples. Its determination takes place directly in the sample or, in cases where this is not possible, in the extracted fat following cold extraction.