Oil oxidation stability tester

Oil and fatDetermination of oxidation stabilityIt is a traditional application of the 892 professional Rancimat. Oxidative stability refers to the ability of oil and fat to resist oxidation. The induction time determined by the Rancimat method is applied as a standard parameter for oils and fats in the food industry to the inspection of incoming oils and fats, as well as to check the quality changes of oils and fats in the food industry processing.

It can be applied to companies that produce oil products and use oil for the production of subsequent products. In addition to measuring vegetable oils, the 892 professional Rancimat is also used to measure the oxidative stability of animal oils, such as lard, butter, and fish oil. Food usually contains antioxidants to slow down the oxidative decomposition of oils and fats. These antioxidants may be naturally occurring or artificially added.

In the Rancimat method, the oxidation process of the sample is accelerated by heating the sample reaction vessel and introducing air. This process can cause oxidation of fatty acid molecules in the sample. At first, the primary product of oxidation is generated - peroxide. After a period of fatty acid * destruction, secondary oxidation products are formed, including volatile small molecule organic acids such as acetic acid and formic acid. These reactants are transferred to a measuring cup containing distilled water, and when the volatile acid reaches the measuring cup, it causes an increase in the conductivity of the aqueous solution in the container. The time consumed for the occurrence of secondary oxidation reaction products is called the induction period or oil stability index (OSI). This value indicates the antioxidant properties of the sample. The longer the induction time, the more stable the sample.