Metrohm has launched a new measurement method to determine the quality of food. According to a press release, this is a further development of the Rancimat method, a tried and trusted analysis process used to calculate the oxidation stability of edible fats and oils, for example in the case of nuts and potato chips. When these fats become oxidized, they develop an unpleasant, rancid taste and odor.
However, this method is not suitable for solids and aqueous liquids with low fat contents. While these foods do not turn rancid, they can lose their taste as the antioxidant content decreases. As they do not form volatile decomposition products when undergoing oxidative stress, these foods are unable to be analyzed with the standard Rancimat method.
The new, innovative approach developed by Metrohm, which is based in the St.GallenBodenseeArea, uses polyethylene glycol (PEG) as an indicator and carrier material. Antioxidants in the sample stabilize the decomposition of PEG: the longer the induction time, the more antioxidants are present and, in this way, the fresher the food. PEG is non-toxic and decomposes rapidly at elevated temperatures.
Metrohm was founded in 1943 in Herisau in the canton of Appenzell Ausserrhoden. The global company now sells its products in more than 80 countries around the world through more than 37 own subsidiaries and numerous exclusive distributors.