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
- UPC:
- 12352211
- Condition:
- New
- Weight:
- 1.00 Ounces
- HazmatClass:
- No
- WeightUOM:
- LB
- MPN:
- 1170460001