Range: Depends on concentration and pathlength Path length: 1 - 153mm (1/16"- 6")
A colorimetric test that uses the colour produced by the action of chemical reagents as a quantitative assessment of oxidative rancidity of fats and oils.
The test has been devised so that the colour intensity of the treated sample is reduced to 5 Lovibond® Red units or less, either by reducing the path length of the sample cell or by dilution.
Kreis values which indicate the level of rancidity are obtained using a simple equation based on Lovibond® Red units, the path length of cell in cm and the concentration of the oil.
The results are reported to be reproducible to 5 - 10%. Using this test, deterioration due to oxidation may be detected at a very early stage; fresh fats and oils that have not been kept under oxygen-free conditions give a positive reaction.
- Edible Oils and Fats
|Title||Application||Part Number||Add to quotation cart|
|Model F||Beer, Malts and Caramels | Edible Oils and Fats | Food and Beverage | Petroleum Oils and Waxes||180000||
|PFXi-995||Chemicals | Edible Oils and Fats | Food and Beverage | Household Products | Petroleum Oils and Waxes||1379951||
|PFXi-995 heated||Chemicals | Edible Oils and Fats | Food and Beverage | Household Products | Petroleum Oils and Waxes||1379951H||