Active Oxygen Method (AOM)

Active Oxygen Method (AOM). A laboratory test for measuring the keeping quality of shortenings (q.v.) that is also known as the Swift Stability Test. It involves bubbling a steady stream of air through a liquefied fat (q.v.) sample maintained above 200¦F (93¦C) until its peroxide value (q.v.) reaches a level at which the onset of rancidity(q.v.) becomes organoleptically detectable. This level varies with different fats. The results are expressed by the number of hours needed to reach the critical peroxide level.