A rapid instrumental method for the evaluation of the stability of fats

A rapid instrumental method for evaluation of stability of fats has been proposed. Acceleration of oxidation is accomplished by vigorous mixing of a heated sample with oxygen at atmospheric pressure. The volume of absorbed oxygen determined directly by means of a special manostatic device constitutes the measure of the course of the reaction. Experimental results are recorded on a strip-chart plot of the volume of oxygen absorbed as a function of time. The start of rapid absorption of oxygen at the end of the induction period is taken as the end point. Samples of commercial low-erucic rapeseed oil, soybean oil and lightly hydrogenated soybean oil had end points in the range of 50 to 100 at a temperature of 120 C.