Stability comparative study of various marine and vegetable oils :

Resistance time measurement in the Rancimat test
*Resistance time in hours

Zoom on the Rancimat test :
Oxidation measure methods
Test of accelerated oxidability, ISO 6886 standardized
Rancidity predictive test allowing the determination of the resistance time to oxidation (or induction time) characteristic of the stability of the
analyzed sample.
Temperature: 80°C
Air flow = 20 liters / hour

QUALITYSILVER®

Stabilization expertise : QUALITYSILVER®

As a specialist for nutritional lipids engineering, POLARIS has patented a process that allows the stabilization of rich in polyunsaturated fatty acids against oxidation:

Why stabilize oils ?

Highly unsaturated oils are very sensitive to the oxidation inferred by the presence of metals, oxygen, acidity, water … It is therefore essential to protect them against oxidation to protect their nutritional, organoleptic qualities and their shelf life.

This process applies to all rich in Omega 3 and Omega 6 polyunsaturated oils such as:
• Fish oils (various EPA and DHA concentrations)
• Vegetable oils
• Algae oils

Guarantee for stability

The QUALITYSILVER® patented technology allows:

• to fight efficiently against the oxidation of rich in polyunsaturated fatty acids (PUFA) oils which are sensitive to light, to air…
• to increase considerably the stability of these oils : stability increased from 2 to 13 times according to the type of the oil
• to guarantee an optimal conservation of the nutritional and organoleptic qualities of the oils
• to optimize the shelf life of the polyunsaturated fatty acids and their assimilation

Thanks to this technology, POLARIS guarantees the most stable oils of the market.

Stability test: Rancimat standardized test

The Rancimat test (ISO 6886 standard) allows to compare the stability of different fats by the determination of their resistance time to oxidation.

Unlike antioxidants, the Qualitysilver® process acts by delaying the initiation of oxidation.

The comparison of the induction times (time at the end of which the reactions of oxidation begin to propagate) of a standard oil and a Qualitysilver® oil allows to prove the improved stability of Qualitysilver® oils in front of oxidation.

This evaluation with the method Rancimat produce evidence that






RESULTS :
The Omegavie® 1812 TG Qualitysilver® oil is 7 times more stable than a standard oil.