Monitoring the quality of deep-frying oil and 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.

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 optimized by CDR, by:

• Free Fatty Acids (FFA) test in 1 minute
• p-Anisidine Value test in 2 minutes
• Peroxide Value test in 3 minutes

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.

• 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.

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

Take a look at the analyzers model availabe

With CDR FoodLab®, in addition to carrying out analyzes on frying oil, you can also determine the main chemical parameters for quality control of other foods such as all vegetable or animal oils and fats, egg products, milk and dairy products, tomato derivatives  as well as animal feed and pet food 

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. Check out all the features!

The state of an oil over time: PV, AV, TOTOX

CDR FoodLab® is the ideal solution for controlling the quality or progressive degradation of a cooking oil, offering precise data on the state of an oil at a certain moment. In addition, the system allows an in-depth level of analysis. The Anisidine Value (AV) test is a good way to measure secondary oxidation of an oil. Consequently, the TOTOX value can be obtained by the formula AV + 2 PV to indicate an oil's overall oxidation state and its whole oxidation story.

The trend of the values of the three parameters over time and the relationship between them. TOTOX synthesizes the two values, peroxides and anisidine, revealing the overall oxidation state. Source: "Oxidation of food grade oils".