Application RapidOxy: Stability of Edible Fat
The oxidation stability of edible fat was tested at different storage conditions on the example of margarine.
Alternative to Traditional Stability Test Methods
The rapid small scale tester, RapidOxy, 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 procedure requires only a small sample to give exact test results in a short period of time.
The following graph shows the oxidation stability of margarine at different storage conditions:
- in a refrigerator at 8 °C
- at room temperature (approx. 23 °C)
- in a drying oven at 40 °C
Fig. 1: Results for screening test
Quick Preparation and Easy Handling
All it takes on preparation is to fill in the sample directly into the test vessel, tighten the pressure chambers lid and close the instrument. The test cell is automatically charged with oxygen pressure and heated until it reaches the test temperature (e.g. 140 °C in a standard program). Now the pressure is monitored until a pressure drop of 10 % from pmax is detected. This pressure drop defines the induction period.
Fig. 2: Display of test progress
The higher the temperature a sample is exposed to, the shorter the induction period will be.
The aging of edible fat like margarine relies, as expected, on the temperature during storage. Increased temperatures will speed up the deterioration process.
Do you have any questions?
Contact Anton Paar ProveTec directly: support.provetec[at]anton-paar.com
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