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 snacksDoes 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.

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

Solutions for frying oil analysis was last modified: May 2nd, 2017 by CDR s.r.l.

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:

  • Acidity in 1 minute
  • p-Anisidine Value in 2 minutes
  • Peroxides in 4 minutes

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 system, you extract the oil to analyze with a simple mechanical treatment. On the oil extracted you can determine in 5 minutes Acidity, Peroxide Valueand p-Anisidine Value, abandoning the use of toxic solvents, extraction hoods, complex analytical instruments and complicated methods

 

 CDR FoodLab configurable for analysis of foods: oils and fats, eggs and egg products, milk and dairy products, tomato and derivatives
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 snacksCDR 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

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 TOTOX value is the parameter calculated combining the peroxide value and the p-anisidine value in an oil

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”.

A study by the University of Hamburg


A study on the oxidative stability of deep-frying oils with CDR FoodLab, University of HamburgCDR Foodlab
is the new and fine tuned version of FoodlabFat. Both systems share the same innovative analytical method, notably the CDR FoodLab® method, which 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.

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

  CDR FoodLab analyzer for monitoring the degradation of oil in an extremely simple and fast way, right in the production plant.CDR FOODLAB® CDR FoodLab Junior analyzer for monitoring the degradation of oil in an extremely simple and fast way, right in the production plant.CDR FOODLAB® JUNIOR
Tests

Acidity
Peroxides
p-Anisidine Value

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Acidity – Peroxides
Simultaneous analyses 16 3
Possibility of running several tests on the same sample si
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 si