Test Strips | Oxifrit

Test Strips - Oxifrit

Oil and fat (Triglycerides) are increasingly decomposed during the time of use to produce polar materials.

Water containing food material, high temperature, oil soluble contents extracted from spices and exposure to air oxygen accelerate the decomposition process. This undesired by-products are responsible for bad taste and colour of frying oil and fat, making rancid oil.

Oxifrit test is based on an acid-base indicator reaction. The resulting colour of the test sample-reagent mixture is a measure for the content of OFA or rancidity.

The result is a qualitative measurement indicating:

• Blue indicator colour - Good: Fried food looks fine and the taste is good
• Bluish-green indicator colour - Still good: Fried food looks fine and the taste is acceptable
• Dark green indicator colour - Bad: Food is brown and has some rancid taste
• Olive indicator colour - Worse: Discharge the cooking oil

To contact Arrow Scientific about Test Strips | Oxifrit use Get a quote.

Oil and fat (Triglycerides) are increasingly decomposed during the time of use to produce polar materials.

Water containing food material, high temperature, oil soluble contents extracted from spices and exposure to air oxygen accelerate the decomposition process. This undesired by-products are responsible for bad taste and colour of frying oil and fat, making rancid oil.

Oxifrit test is based on an acid-base indicator reaction. The resulting colour of the test sample-reagent mixture is a measure for the content of OFA or rancidity.

The result is a qualitative measurement indicating:

• Blue indicator colour - Good: Fried food looks fine and the taste is good
• Bluish-green indicator colour - Still good: Fried food looks fine and the taste is acceptable
• Dark green indicator colour - Bad: Food is brown and has some rancid taste
• Olive indicator colour - Worse: Discharge the cooking oil

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To contact Arrow Scientific about Test Strips | Oxifrit use Get a quote.