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                                                                            Kemin Customer Laboratory Services (CLS) team offers a service package to help detect oil deterioration and increase the frying life of the oil. The goal is to deliver a significant cost savings in industrial frying by reducing the number of oil changes and increasing the quality of the fried food. Thanks to Near-Infrared (NIR) Spectroscopy, which is a method that uses the near-infrared region of the electromagnetic spectrum.

fish and chips with saus

This allows to measure the main parameters of frying oil oxidation and polymerisation i.e. anisidine value, acid value, total polar compounds and dimerised and polymerised triglycerides.

Kemin products can protect oil and food throughout the entire frying process: from storage of bulk oil, through frying and finally shelf life of the fried product.

A food oil tester can be used to speed up the measurement of total polar compounds during food production.