Non disponible en dehors du Royaume-Uni et de l'Irlande
General description
Method: Colorimetric with test strips, 0.5 - 1 - 2 - 3 mg/g KOH, MQuant®Deep-frying causes oils and fats to decompose over time. One of the major by-products of decomposition is free fatty acids. When these acids exceed an acceptable treshold, they affect the quality of fried food. With MQuant® Free Fatty Acids, it is easily possible to monitor the quality of deep-frying oil. Free fatty acids present in an oil or fat sample react with a pH indicator, the color of which changes depending on the concentration of the free fatty acids. The concentration of the free fatty acids is measured semi-quantitatively by visual comparison of the reaction zone of the test strip with the fields of a color scale.
Legal Information
MQUANT is a registered trademark of Merck KGaA, Darmstadt, Germany
Ce produit répond aux critères suivants pour être admissible aux récompenses suivantes :