Metrohm Rancimat^®

Quality Assessment of Fats/Oils

Over time, oxygen breaks down fats (oxidation) and volatile acids are formed, which affect consistency and the taste of a product. The 743 Rancimat accelerates this process by exposing the sample to elevated temperatures while pumping air into it. The induction time, calculated automatically, is usually a few hours instead of weeks or months, and the time correlates to years of shelf life of a product.

The Rancimat oxidative stability method allows you to test the effectiveness of antioxidants, determine product shelf life, and test the stability of new ingredients.

Principle behind the Rancimat Method