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Determining the Oxidation Stability of Natural Oils and Fats

Published: Thursday, October 04, 2012
Last Updated: Thursday, October 04, 2012
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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.

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». 

oxidation-stability-of-oils.gif

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 at metrohm.com


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