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1.17046 Supelco

Free Fatty Acids

Method: colorimetric with test strips 0.5 - 1 - 2 - 3 mg/g KOH MQuant®

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Properties

packaging   100 tests in Fibre case (1170460001)
storage conditions   Store at +15°C to +25°C.

Description

General description

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 MQuantTM Free Fatty Acids it is easily possible to monitor the quality of deep-frying oil.

Safety & Documentation

Safety Information

Safety Information for this product is unavailable at this time.

Documents

Certificate of Analysis

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Protocols & Articles
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