Effectiveness Of Anti Oxidants In Food Materials

Metrohm's new 743 Rancimat uses the technique of thermal oxidations on fats and edible oils.

Metrohm's new 743 Rancimat uses the technique of thermal oxidations on fats and edible oils.

On decomposition of fats and oils,at a specific temperature,the decomposition products are monitored using a conductivity cell and an induction time is automatically calculated which will be standard for a specific oil at the decomposition temperature.

Comparisons of the measured industion times compared with the standard allows the analyst to determine wether raw material oils are new or old.

Also this method allows the determination of wether anti oxidant additives are being effective in preventing oxidation of food materials.

Another application of this analysis is for determining and checking the shelf life of oil/fat finished products.

The new Rancimat has been extensively redesigned to meet the increasing demands of Food Chemists and Regulatory Bodies all over the world.

Some of these improvements in the 743 Rancimat are: - a.

8 measuring positions at two independent temperatures b.

Individual start times for each sample c.

Wide temperature range 50-220 oC d.

Inexpensive disposable reaction vessels e.

Robust Conductivity Cell requiring little maintenance f.

Comprehensive easy to use software for automatic evaluation of the results g.

Conversion of Induction times at different temperatures without rerunning the samples, to fulfil the requirements of different international standards.

h.

Data storage of all determinations and method parameters, making it easy to compare different batches of oils.

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