Industry News | August 14, 2013

Emport Introduces OleoTest to Check Frying Oil Quality

Nowadays, deep-frying food is one of the most widespread culinary and industrial cooking techniques in the world. However, the technique of deep-fat frying involves a series of complex processes that not only affect the oil composition and the product undergoing the frying process, but also – and more importantly – the consumer’s health.

Seeing a need in the market for assuring that fryer oil is maintained at a safe and healthy level, Emport is introducing OleoTest to U.S. restaurateurs, manufacturers, and biodiesel resources. OleoTest is a reliable and fast method to verify the quality of fryer oil for less than the price of a gallon of oil. These tests allow, in a few minutes and in an extremely simple way, reliable evaluation of frying oils by measuring the presence and quantity of polar compounds.

Although oil itself is non-polar, it begins to degrade as it is introduced to heat, light, moisture, and food particles. This inevitable exposure carries a polar charge, which is a measurable indicator of the lifespan of the oil. In many countries across the globe, oil may only be used to fry foods if the oil has fewer than 25 percent polar compounds. OleoTest measures these polar compounds on a convenient colorimetric spectrum, allowing fryers to maintain consistency in the final product without any complex equipment.

OleoTest is appropriate in manufacturing and restaurant settings. Simply spoon a small amount of oil into the test vial, heat it via microwave or hot water if it is not already warm, and shake the vial for 2 minutes. Results are quick and easy to interpret. OleoTest is suitable for use with the most commonly used cooking oils: corn, peanut, soy, sunflower, palm, canola, and any combination of these vegetable oils. The tests are easy to store, shelf-stable, and can be used to keep a record of oil’s health over an extended period.

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