Rapid FFA, PV and AnV analysis in oils and fats
Alternative to reference methods for edible oils analysis
No calibration or maintenance
The FoodLab provides quick and easy measurement of multiple parameters to perform a complete quality control on bakery products to evaluate the oxidation of the finished product, thus obtaining valuable information on rancidity and shelf-life.
Simple to use, the software guides the user step by step through the test methods and pre-filled reagent vials simplify sample preparation. Tests are completed in a few minutes, facilitating real time process adjustments and improving quality control.
Parameters – Peroxide Value, Free Fatty Acids, p-Anisidine Value
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