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.