Free Fatty Acids

产品说明

一般描述

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.

法律信息

MQUANT is a registered trademark of Merck KGaA, Darmstadt, Germany

产品性质

安全信息