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Determining the oxidation stability of natural oils and fats

892 Professional Rancimat

Metrohm publishes new application notes


Over the years, the Metrohm Rancimat has become the standard device for measuring the oxidation stability of natural oils and fats. In fact, the Rancimat is so popular that these days the corresponding test method goes by the name 'Rancimat method'.

Metrohm is pleased to publish a range of new application notes on the fast and reliable determination of 12 natural oils and fats using the just released 892 Professional Rancimat.

The new application notes are:

  • AN-R-015 Oxidation stability of suntan oil
  • AN-R-014 Oxidation stability of sweet almond oil
  • AN-R-013 Oxidation stability of walnut oil
  • AN-R-012 Oxidation stability of different solid foodstuffs
  • AN-R-011 Oxidation stability of instant noodles
  • AN-R-010 Oxidation stability of biodegradable lubricating oil
  • AN-R-007 Oxidation stability of peanut oil
  • AN-R-006 Oxidation stability of sunflower oil
  • AN-R-005 Oxidation stability of safflower oil
  • AN-R-004 Oxidation stability of corn oil
  • AN-R-003 Oxidation stability of rapeseed oil
  • AN-R-001 Oxidation stability of olive oil

The new application notes are available per download from the company website metrohm.com


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