General Catalog

Stability measuring instruments
Oxidation stability of fats and oils
743 Rancimat
A new era in the determination of the oxidation
stability of natural fats and oils
The 743 Rancimat as a modern, PC-controlled instrument
allows the comfortable determination of oxidation
stability. Disposable reaction vials reduce the
amount of cleaning of the accessories to the absolute
minimum. This saves both time and money. In addition,
the accuracy and reproducibility are significantly
improved. With the help of the certified temperature
sensor in the GLP set it is now possible to adjust the
temperature very precisely and reproducibly, which
improves the comparability of the results even further.
The software of the third Rancimat generation with
automatic data recording and evaluation as well as a
measurement database allows the comfortable management
of large amounts of data.
Oxidation stability of natural fats and oils in the
food industry
The determination of the oxidation stability of oils and
fats is the classical application for the 743 Rancimat.
The so-called induction time thus determined characterizes
the resistance of oils and fats to oxidation.
Instead of induction time, the term oil stability index
(OSI) is frequently used.
Ordering information
2.743.0014 743 Rancimat for oils and fats (230 V)
2.743.0015 743 Rancimat for oils and fats (115 V)
Options
6.5616.000 GLP Test Set for 743 Rancimat and 763
PVC Thermomat
The Rancimat method is an automated version of
the previously used and extremely complicated AOM
method (Active Oxygen Method). The Rancimat
method is used as a standard test in the food industry
for quality control during the manufacture of fats
and oils or for checking incoming goods in processing
industries. In addition to vegetable oils and fats, it is
also possible to check the oxidation stability of animal
fats such as hog fat, tallow or fish oil. Foodstuffs may
contain added antioxidants in order to slow down the
oxidative decomposition of the oils and fats. By using
the 743 Rancimat it is possible to characterize the
effectiveness of antioxidants.
Standards
• AOCS Cd 12b-92 (AOCS – American Oil Chemists'
Society): Sampling and analysis of commercial fats
and oils: Oil Stability Index
• ISO 6886: Animal and vegetable fats and oils
– Determination of oxidative stability (accelerated
oxidation test)
• 2.4.28.2-93: Fat stability test on Autoxidation. CDM,
Japan
Oxidation stability of foodstuffs and cosmetics
The 743 Rancimat can also be used for the determination
of the oxidation stability of foods containing fats.
In addition to foodstuffs, the oxidation stability of
cosmetics or cosmetic additives containing fats can be
determined with the 743 Rancimat.
743 Rancimat with laptop PC
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