Stability of cashewkernel oil

In a Rancimat test*, the oxidation stability of oils and fats is determined. Here, oxidation is accelerated by increasing the temperature and continuously passing air through the oil - the oil is sort of "aged" in a time lapse. The fatty acid molecules in the sample are oxidised and the resulting oxidation products are measured via conductivity.

Our odourless refined organic cashew seed oil shows a particularly high stability. It is even more stable than cold-pressed almond oil. Compared to a refined sunflower oil, it shows a 2.6-fold higher oxidation stability, which is why it has a shelf life of 24 months when stored correctly.