Many foods contain fats and oils which are subject to oxidation, which contributes to their spoilage - 892 Professional Rancimat can also be used to determine the oxidation stability of foods containing oils and fats, in their pure form as well as in fat-containing foods and cosmetics, using the established Rancimat method.
To this end, it accelerates the aging process of the sample by exposing it to heat and increased volumes of air, and it measures the time that passes until oxidation takes place at a high rate – the induction time or oxidation stability index (OSI). Operation, evaluation, and data management in the user-friendly StabNet software for PC make analyses with the Rancimat easy and safe.
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