Deep frying involves very high temperatures, which causes fats and oils to degrade over time. When sufficient degradation has occurred, the quality of the fried food will be affected. It is therefore necessary to determine when the oil needs to be changed. Changing too early would involve extra costs. Changing too late could result in inferior product.
Free fatty acids are one of the major by-products of oil decomposition. Determining the level of free fatty acids in the oil assists with working out if it needs to be changed or not.
MQuant Free Fatty Acids visual test strips can indicate the quality of frying oil in as little as 30 s. The test strips are simply dipped into the oil, and results are read visually by colour change. No laboratory, equipment, sample preparation or special training is required, which allows food processors of all sizes to accurately and confidently make decisions about their frying oil quality.
MQuant Free Fatty Acid indicator strips are available now from AMSL Scientific.
Phone: 02 9882 3666
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