Frying Oils - Analysis and Quality Control
Monitoring key parameters in frying oils can reduce costs by regulating dosing and preventing premature replacement.

LipidQuant   FoodLab    
LipidQuant   FoodLab    
Rapid non-destructive analysis, oils are measured in vials in a temperature stabilised holder that eliminates cross contamination.

Parameters - IV, %Trans, Moisture%, Acid, Free Fatty Acid %.
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  Rapid analysis of key parameters.

Parameters - Free Fatty Acids, Peroxide Value, P-anisidine Value, Soaps.
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