Fast and easy chemical analyses to perform quality control on deep-frying oil or cooking oil and determine the shelf life of fried snacks.

CDR FoodLab^® is the ideal chemical analysis system to monitor the degradation of frying oil, cooking oil, waste oil.

It can determine:

• Free Fatty Acids (FFA) in 1 minute
• Peroxide Value in 4 minutes
• p-Anisidine Value in 2 minutes

A photometric reading and optimized methods enable the CDR FoodLab^® system to guarantee reliable results that are correlated with traditional methods.

The system is so easy to use that it can be utilized straight on the production line, even by personnel with no previous specific lab tech experience.

When testing fried snacks, the system speeds up traditional analytical procedures, simplifies the sample preparation, which does not require the use of toxic solvents, and removes all risks for the operator.

How to perform the test?

Performing chemical analyses on deep-frying oil and fried products is simple and fast because sample preparation, if any, is minimal.
Ready to use, pre-vialed reagents allow:

• not to get in touch with toxic or carcinogenic compounds;
• to avoid using extractor hoods;
• not to wash either containers or traditional glassware

With CDR FoodLab^®, chemical tests on deep-frying oil or on fried products are performed in just a few steps and the result is automatically calculated, displayed and printed in just a few minutes in its unit of measure.

Determining the shelf life of fried snack in 3 steps in just a few minutes

It becomes possible to determine the shelf life of snacks by periodically monitoring the oxidation status and the rancidity of the oils contained in the different products.

With the CDR system you extract the oil to analyze with a simple mechanical treatment. On the oil extracted you can determine in 10 minutes: FFA, Peroxide Value and p-Anisidine Value. Determining the shelf life of finished products does no longer require the use of c , complicated extraction methods, high costs for special waste disposal and extraction hoods. Risks for the operator are eliminated and the environmental impact is minimized.

Analysis

Frying oils and Fried Snacks

• Free Fatty Acids
• Peroxide Value
• Anisidine Value (AnV)

Analytical kits