CDR FoodLab for frying oil

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.

How is CDR FoodLab® System composed?

Instruments

CDR FoodLab® Analysis System uses an analyzer based on photometric technology, available in two versions, and a dedicated kit of pipettes. The ease and reliability of the system is based on exclusive technical features:

Reagent Kits

CDR FoodLab® Analysis Systems use low toxicity disposable pre-vialed reagents, specifically developed by the research laboratories of CDR. The use of pre-vialed reagents and dedicated analytical procedures allows:

Save your time

To assess the degradation of frying oil and the oxidation status of finished products, CDR FoodLab® relies on analytical procedures and dedicated reagents specifically developed by the research laboratories of CDR that allow:

• a sample preparation that is quick and easy, when needed at all;
• making analytical procedures extremely fast and easy;
• removing all needs for complex calibration procedures.

Moreover, CDR FoodLab® allows accelerating analytical procedures to determine the degradation of frying oil or the shelf life of fried snacks because it features:

• thermostated incubation cells
• multitasking mode

These features allow performing several analyses at the same time on the same sample or sixteen different assays for the same parameter on a batch of different samples.

Evaluation Report

Comparison study between CDR FoodLab® analytical methods and reference methods – Campden BRI

The international reference laboratory Campden Bri has trialled the CDR FoodLab® to establish whether it could meet the requirements for analysing a number of important food quality parameters. assessment of the ability of the CDR FoodLab® to analyse for Anisidine Value, Peroxide Value and Free Fatty Acid content showed that the instrument gave comparable results to the reference methods with very high correlation coefficients suggesting good accuracy of results.

Validation study of Free Fatty Acids and Peroxide Value determination made by Universities in Republic of Korea

The reliability and availability of CDR FoodLab® system for determining acid value (AV) and peroxide value (POV) were assessed during the hydrolytic rancidification and lipid oxidation of edible oils.

The CDR FoodLab® system based on spectrophotometry was compared to the official methods (ISO 660 and 3960 protocols) based on manual titration employing the standard mixture for the simulated oxidation models and edible oils during the thermally induced oxidation at 180°C.

Considering ISO protocols with a probability of human error in manual titration, the rapidness and simplicity of the reagent kit based on spectrophotometry make it a very good alternative to monitor the lipid oxidation of edible oils and lipid-containing foods.

Applications

How to know the oxidation state to forecast the Shelf life of the fried snacks

Snacks food can undergo degradation processes, first of all, the lipid oxidation which causes rancidity and off- flavours. There are several methods to test the shelf life of snacks and bakery foods, but CDR FoodLab® is the only one, not only to be a green method, but also, it is able to give an actual measurement of oxidative stability of finished products, in a simple and fast way.

A reliable analysis system employed by the University of Hamburg

CDR FoodLab® was used to test p-Anisidine in two types of sunflower oils in Comparative study on the oxidative stability of deep-frying oils carries out by the University of Hamburg: “Analyses of the oxidative stability of deep-frying oils”, curated by Katharina D. Placke, Jan Fritsche and Kim K. Kleeberg. Researchers relied on our instrument to determine the quantity of p-Anisidine in an easy way and with no use of toxic reagents to obtain rapidly a sound indication of deep-frying oil resistance.

Study on the stability of palm olein blended with macadamia oil for deep-fat frying application

The study “Improvement in nutritional quality and thermal stability of palm olein blended with macadamia oil for deep-fat frying application”, supported by Texas A&M University and published on the Journal of Food Science Technology, aimed to investigate the suitability of refined bleached deodorized palm olein oil (RBD POO) and Macadamia integrifolia oil (MO) blend as deep-fat frying substitute. CDR FoodLab® for analysis of Free Fatty Acids (FFA), Peroxide Value (PV), and Anisidine Value (AV) has been used for the study. The mentioned parameters has considered as indicators of the state of oil deterioration.

A versatile analysis system

The CDR FoodLab® chemical analysis system to determine the degradation of deep-frying oil and the shelf life of snacks and fried products can also be used to test any type of vegetable and animal fats and oils. Moreover, it can be configured to perform analyses on egg products, milk and dairy products, tomato derivatives and vegetable purées in general.