Monitoring the quality of deep-frying oil and the shelf life of fried snacks

CDR FoodLab® for quality control of deep-frying oil at the production plant and determination of the shelf life of fried snacks

Does your company produce deep-fried products? Just forget the need for titration to determine acidity in frying oil! You can now monitor the degradation of oil you’re using with the CDR FoodLab^® analysis system, in an extremely simple and fast way, right in the production plant.

Thanks to CDR FoodLab^®, you can obtain reliable results in real time directly at the production plant and be able to take promptly key decisions.

If you want to determine the shelf life of your deep-fried products, you can easily do so by regularly monitoring the oxidation state and the rancidity of the oils contained in the different products with CDR FoodLab^®, which does not require toxic solvents, complicated extraction processes, or extractor hoods

For detailed technical characteristics, enter the dedicated page

What you can analyze

You can monitor the degradation of cooking oil as is, such as deep-frying oil, exhausted oil, or vegetable waste oil, or of finished products, such as fried snacks, with a prior simple preparation fine tuned by CDR, by analyzing:

Free Fatty Acids in 1 minute
p-Anisidine Value in 2 minutes
Peroxide Value in 4 minutes

Testing Free Fatty Acids with CDR FoodLab^® is easy, take a look!

Determining the shelf life of fried products in 3 steps

With CDR FoodLab^®, it becomes possible to determine the shelf life of deep-fried products (e.g. snacks) by regularly monitoring the oxidation state and the rancidity of the oils contained in the different products.

Determining the shelf life of a fried product in 3 steps, simply , rapidly and reliably with CDR FoodLab

With the CDR Extration System, you extract the oil to analyze with a simple mechanical treatment. On the oil extracted you can determine in 5 minutes Free Fatty Acids (FFA), Peroxide Value and p-Anisidine Value, abandoning the use of toxic solvents, extraction hoods, complex analytical instruments and complicated methods.

Check out how easy it is the Peroxide Value test on potato chips

What you can analyze more

The CDR FoodLab^® chemical analysis system to determine the degradation of deep-frying oil and the shelf life of snacks and fried products can also be used to test any type of vegetable and animal fats and oils. Moreover, it can be configured to perform chemical analyses on eggs and egg products, milk and dairy products, tomato and tomato derivatives.

How CDR FoodLab^® can help you

It is easy to use: you do not need a dedicated laboratory or skilled personnel with previous specific lab tech experience.
Results are obtained in just a few minutes and are correlated with the ISO reference methods.
The sample is tested as is, or with a prior extremely simple preparation.
It is free of maintenance or assistance costs.
No calibration procedure is required.
Reagents come in disposable pre-filled vials, thus removing the need to handle carcinogenic substances.
There is no need to wash either containers, accessories or traditional glassware. No costly equipment (e.g. quartz cuvettes) is required.

A true testing laboratory that comes in a complete, intuitive and reliable equipment

Complete, intuitive and reliable equipment to testing friyng oils and fried snacks CDR FoodLab^® is a true analysis laboratory. We have developed it to perform easy and fast chemical analyses even on the production line without the support of personnel with specific lab tech experience.

CDR FoodLab^® fine tunes traditional testing methods, making them faster and easier, while guaranteeing accuracy standards in line with the ISO reference methods.

Compact and handy, it is composed of:

an analyzer based on photometric technology equipped with state-of-the-art LED emitters, available in 2 versions
a kit of pre-vialed and ready-to-use low toxicity reagents, specifically developed by our research laboratory to fine tune analytical methods and avoid any contact with toxic or carcinogenic substances
pipettes that allow for the collection of the correct volume of sample.

Our device comes from a family of fast and reliable testing systems that we have developed and manufactured to perform food and beverage quality controls during the production process.

The ‘help’ function makes your tests easier

The system is reliable, fast and intuitive. It is so simple to use that anyone can run a test in total autonomy as if they were skilled personnel. Just a few steps suffice to perform the analyses and, if there is ever a doubt, the HELP function will lead you through the process by displaying detailed instructions. Click here for more info on the Help function

How to know the oxidation state to predict the Shelf life of the fried snacks

Snacks food can undergo degradation processes, first of all, the lipid oxidation which causes rancidity and off- flavours. There are several methods to test the shelf life of snacks and bakery foods, but CDR FoodLab^® is the only one, not only to be a green method, but also, it is able to give an actual measurement of oxidative stability of finished products, in a simple and fast way. Read Comparison between different methods

Testing p-Anisidine to provides a indication of deep-frying oil resistance – University of Hamburg

CDR Foodlab^® was used for a test to determine the p-Anisidine Value in two types of sunflower oils for a comparative study on the oxidative stability of deep-frying oils carried out by the University of Hamburg: “Analyses of the oxidative stability of deep-frying oils”, curated by Katharina D. Placke, Jan Fritsche and Kim K. Kleeberg. Researchers relied on our instrument to determine the quantity of p-Anisidine, which provides a sound indication of deep-frying oil resistance. The study highlighted the reduced testing time, the intuitive method of the system, the fact that titration is not required and, therefore, that toxic reagents are not employed. [More…]

Study on the stability of palm olein blended with macadamia oil for deep-fat frying application

The study “Improvement in nutritional quality and thermal stability of palm olein blended with macadamia oil for deep-fat frying application”, supported by Texas A&M University and published on the Journal of Food Science Technology, aimed to investigate the suitability of refined bleached deodorized palm olein oil (RBD POO) and Macadamia integrifolia oil (MO) blend as deep-fat frying substitute. CDR FoodLab^® for analysis of Free Fatty Acids (FFA), Peroxide Value (PV), and Anisidine Value (AV) has been used for the study. The mentioned parameters has considered as indicators of the state of oil deterioration.

Testing the oxidation of oil over time: Peroxides, p-Anisidine Value, TOTOX

CDR FoodLab^® is the ideal solution to monitor the quality or the progressive degradation of deep-frying oil, providing accurate data on the oxidation of oil at a given moment. Moreover, the system allows to perform an utmost accurate analysis of an oil thanks to the p-Anisidine Value test, which is the parameter indicating the secondary stage of oxidation. The TOTOX value is calculated by the formula: p-Anisidine + 2 Peroxides. This allows to determine the whole oxidation story of an oil and, therefore, its overall degradation state.

The figure shows the trend of the three parameters over time and the relation between their respective values. The TOTOX value is the parameter calculated combining the peroxide value and the p-anisidine value and reveals the whole oxidation state of an oil. Source: “Oxidation of food grade oils”.

Evaluation Report

Comparison study between CDR FoodLab^® analytical methods and reference methods – Campden BRI

The international reference laboratory Campden Bri has trialled the CDR FoodLab^® to establish whether it could meet the requirements for analysing a number of important food quality parameters. assessment of the ability of the CDR FoodLab^® to analyse for Anisidine Value, Peroxide Value and Free Fatty Acid content showed that the instrument gave comparable results to the reference methods with very high correlation coefficients suggesting good accuracy of results. [More…]

Validation study of Free Fatty Acids and Peroxide Value determination made by Universities in Republic of Korea

The reliability and availability of CDR FoodLab® system for determining acid value (AV) and peroxide value (POV) were assessed during the hydrolytic rancidification and lipid oxidation of edible oils.

The CDR FoodLab^® system based on spectrophotometry was compared to the official methods (ISO 660 and 3960 protocols) based on manual titration employing the standard mixture for the simulated oxidation models and edible oils during the thermally induced oxidation at 180°C.

Considering ISO protocols with a probability of human error in manual titration, the rapidness and simplicity of the reagent kit based on spectrophotometry make it a very good alternative to monitor the lipid oxidation of edible oils and lipid-containing foods. [More…]

Read the topics in depth about:

Frying Oil Fats Oxidation

CDR FoodLab^® analyzers for quality control of deep-frying oil and fried snacks

	CDR FOODLAB^®	CDR FOODLAB^® JUNIOR
Tests	Free Fatty Acids Peroxide Value p-Anisidine Value You can also determine: Iodine value in Palm Oil Soaps Polyphenols in Olive Oil	Configurable Analysis Panel
Simultaneous analyses	16	3
Possibility of running several tests on the same sample		–
Incubation module	37˚C thermostatic block with 16 slots	37˚C thermostated reading block with incubation function
Dimensions and weight	32 X 29,5 X 13 cm (L x P x H) – 2,8 Kg	15 x 22 x 8,3 cm (L x P x H) – 0,80 Kg
Lithium ion battery	–

Discover more about CDR FoodLab^® for your analyses on deep-frying oil and fried snacks

Tags: Frying Oil Fats Oxidation

Does your company produce deep-fried products? Just forget the need for titration to determine acidity in frying oil! You can now monitor the degradation of oil you’re using with the CDR FoodLab® analysis system, in an extremely simple and fast way, right in the production plant.