Abstract: Establishing a rancidity index table and allocating a rancidity index value to an absorption or reflection spectrum of oil fruits, nuts and seeds (2) comprises: irradiating a sample of an oil fruit, a nut or a seed (2) with a light source (3), projecting the reflected and/or transmitted light onto a photosensor (4), detecting the absorption or reflection spectrum by means of the photosensor (4), extracting ingredients of the sample by determining volatile compounds, separating volatile components of the sample by means of gas chromatography, identifying separated volatile components by mass spectroscopic detection of relevant ones, determining a rancidity index value of the sample from identified volatile components of the sample, allocating the detected absorption or reflection spectrum of the sample to the rancidity index value, repeating the previous steps for a representative number of samples and forming a rancidity table from the determined rancidity index values and allocated absorption or reflectio

Abstract: Establishing a rancidity index table and allocating a rancidity index value to an absorption or reflection spectrum of oil fruits, nuts and seeds (2) comprises: irradiating a sample of an oil fruit, a nut or a seed (2) with a light source (3), projecting the reflected and/or transmitted light onto a photosensor (4), detecting the absorption or reflection spectrum by means of the photosensor (4), extracting ingredients of the sample by determining volatile compounds, separating volatile components of the sample by means of gas chromatography, identifying separated volatile components by mass spectroscopic detection of relevant ones, determining a rancidity index value of the sample from identified volatile components of the sample, allocating the detected absorption or reflection spectrum of the sample to the rancidity index value, repeating the previous steps for a representative number of samples and forming a rancidity table from the determined rancidity index values and allocated absorption or reflectio

Abstract: A process for the production of semisolid preparations containing micronized active ingredients is described which is characterized in that a mixture of one or two nonionic surfactants with an HLB of 9 to 18 with 2.3 to 100 times the amount by weight of a fatty acid ester of general formulaR.sub.1 --COO--R.sub.2in which R.sub.1 and R.sub.2 each represent alkyl groups or alkenyl groups with 12 to 32 carbon atoms, or a mixture of these fatty acid esters is heated until it melts, the melt with stirring is put into 10 to 200 times the amount by weight of a semisolid preparation, which is heated approximately to the same temperature, the mixture is allowed to cool with stirring and mixed with the micronized active ingredient or active ingredient mixture as well as optionally with scents.