RapidOxy works directly on the whole sample, making preliminary sample preparation unnecessary. It is an accelerated test method for testing the oxidation stability of: Vegetable and animal oils and fats like margarine, butter, and edible oils. Foods like mayonnaise, sauce, cream, cheese, biscuits, etc. Advantages: Minimum test time. Small sample volume. No sample preparation necessary. No need of expensive and environmental hazardous reagents. Fast and easy cleaning. Safety approved by the Federal Institute for Materials Research and Testing.
Anton Paar USA, Booth 4722