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Oil Quality Testing

During the frying process, the oil is exposed to atmospheric oxygen and moisture at high temperatures (over 160 ºC) for a long time. As a result, many chemical reactions take place during the frying process. These reactions produce free fatty acids (FFA), polymers, and free radicals collectively known as total polar compounds (TPC) that can favor the development of several health problems such as stomach and lung cancer. With this in mind, many countries have already made the monitoring of oil quality (TPC) a legal obligation among food producers, while others are on the way to do it.

Oil changing requires checking. Change your oil at the right time with our top-of-the-line oil quality test system. Let us know about your oil quality testing concerns by giving us a call or e-mail. A member of our technical team will attend to you shortly
COVID-19 and Food Safety