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 saving in industrial frying by reducing the number of oil changes and increasing the quality of the fried food.
The team uses Near-Infrared (NIR) Spectroscopy, which is a spectroscopic method that uses the near-infrared region of the electromagnetic spectrum. 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.
The stability of the oil during frying can be screened using a mini frying system. Whereas industrial or kitchen-frying studies require a large amount of oil and product, the mini frying model is a method that mimics real frying conditions on a smaller scale. A food oil tester can be used to speed up the measurement of total polar compounds during food production.