Find the Right Product for You! FoodLabFat: Tests on Deep-Frying Oils
FoodLabFat: Tests on Deep-Frying Oils
Available Tests
Controlling the Quality of Deep-Frying Oil in the Production PlantFoodLabFat does not require specific calibration, cleaning or maintenance operation. In addition to this, it is very easy to use. Pre-programmed tests, that can be selected from the menu, can in fact be run by any unskilled operator regardless of the availability of a dedicated laboratory. That is why FoodLabFat is the ideal solution to control the quality of deep-frying oil directly in production plants. FoodLabFat Used by the University of HamburgFoodLabFat was used by the University of Hamburg for a study on the oxidative stability of deep-frying oil. The aim of the study was to compare the behaviour of two types of sunflower oils and determine, among other parameters, the amount of p-anisidine, which provides a good indication of the resistance of oil during deep-frying. The presence of p-anisidine was determined using FoodLabFat, which enables to calculate its concentration in 2 minutes using an intuitive method that does not involve the use of toxic reagents. Several comparative studies carried out by certified laboratories also demonstrated that the accuracy of the analytical results matched that of AOCS reference methods, , but highlighted the fact that FoodLabFat is simpler to use and yields the required results in shorter time. |
