frying oil

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.

People from 35 countries visited CDR booth at SNACKEX to see the innovative quality control methods for snack available with CDR FoodLab®, the analysis system already used by snack industries worldwide. The most used application is the quality control of the oil during the frying process and the control of the quality of savoury snacks (fried chips, corn chips, etc.) as well as nuts (peanuts, hazelnuts, pistachios, etc…).

Snack foods are currently consumed by millions of people of diverse cultural backgrounds in many countries because they are tempting snacks if characterized by crispness, brilliant colour and flavours.

However, these products 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.

Comparison between different methods

CDR will be at SNACKEX in Vienna the next 21st and 22nd of June. SNACKEX is the international event for the savoury snacks and snack nut.

We exhibit the CDR FoodLab® for the specific application on snacks: fried potato chips, extruded and pellet snacks, tortilla chips and the various types of snack nuts.

Patricia Balbiano, Crystal Filtration manager for Latin America, explain in the article how to use CDR FoodLab® for the quality control of oils during frying process.
CDR FoodLab® for fats and oils analysis has been presented in the last edition of Expo Botanas, the most important exhibition of snack in Mexico.

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With the CDR system, you can perform your tests in total autonomy

Neither skilled staff nor a dedicated external laboratory is needed to use our systems. CDR FoodLab® optimizes traditional testing methods, making them faster and easier, while guaranteeing accuracy standards in line with the reference methods.

Analytical kit

CDR FoodLab® Analysis Systems use disposable pre-vialed reagents specifically developed by the research laboratories of CDR. The use of pre-vialed reagents and the analytical procedures allow:

  • a sample preparation that is quick and easy, when needed at all;
  • making analytical procedures extremely fast and easy;
  • removing all needs for complex calibration procedures.

Reagents come in aluminum packages containing 10 test tubes each to perform 10 tests (or packages for 100 tests containing 10 single packages of 10 test tubes each).

Just a few steps and results are yielded right away

Just a few steps will suffice to carry out your analysis in a rapid way in total autonomy. The system is composed of both the analyzer based on photometric technology and a kit of low toxicity, pre-vialed reagents, developed by CDR.

CDR FoodLab® is cost-effective because it does not require the use of expensive equipment and does not entail maintenance, assistance or calibration costs.
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