Oxidation Stability of Edible Oil

Oxidation stability gives information about the shelf life of materials exposed to autoxidation, e.g. edible oils. Traditionally, oxidation stability for such samples is tested according to EN 14112. To have a faster alternative method, Anton Paar created the RapidOxy 100.


This report describes the determination of the oxidation stability of edible oils comparing results gained with the RapidOxy 100 at different test temperatures with results from the standard EN 14112. The aim was to proof the correlation between the traditional method and the time-saving RapidOxy 100 method.

The rapid small scale oxidation tester, RapidOxy 100, is a fast, safe and user-friendly alternative to traditional stability test methods. The instrument measures the induction period, which can be used as an indication of the oxidation and storage stability. Compared to other oxidation and storage stability test methods, the RapidOxy 100 procedure requires only a small sample quantity to give exact test results in a short period of time

The RapidOxy 100 artificially accelerates the oxidation process by using increased temperature and oxygen pressure. It is a rapid test method to determine oxidation stability without preliminary sample preparation.

Get the document

To receive this document please enter your email below.