3M LRSM Frying Oil Tester Strips - Per pack of 20 strips - per box of 10 packs
Item No.
13200230
Frying oils undergo a permanent degradation during their use. This degradation is characterized by a transformation of the molecules which constitute them (Triglycerides). The different by-products mainly formed are polar compounds and in particular Free Fatty Acids (FFA). The 3M Frying
Description
Frying oils undergo a permanent degradation during their use. This degradation is characterized by a transformation of the molecules which constitute them (Triglycerides). The different by-products mainly formed are polar compounds and in particular Free Fatty Acids (FFA).
The 3M Frying Oil Tester, from our Adhesive and Packaging department uses and measures these LFAs as indicators of the level of deterioration of frying oils and not directly the Polar Compounds. Product description: The test-tab is made of a white paper strip (size 0.7 x 9.5 cm) with 4 reactive blue stripes on one end in the transverse direction. A red line indicates the upper end of the strip and allows to differentiate it from other testers having a different reading scale.
The tester is compatible with all types of frying oil or fat. For an immediate and accurate reading, it is recommended to perform the test when the oil is at use temperature (between 160°C and 185°C).
Attention: for a regulation of rejection of frying oils according to the polar compounds it will be necessary to make a correlation between the LRSM method and a method of measurement of the polar compounds; indeed, there is a relation between the Free Fatty Acids and the Polar Compounds
The 3M Frying Oil Tester, from our Adhesive and Packaging department uses and measures these LFAs as indicators of the level of deterioration of frying oils and not directly the Polar Compounds. Product description: The test-tab is made of a white paper strip (size 0.7 x 9.5 cm) with 4 reactive blue stripes on one end in the transverse direction. A red line indicates the upper end of the strip and allows to differentiate it from other testers having a different reading scale.
Field of application of the tester
The tester is compatible with all types of frying oil or fat. For an immediate and accurate reading, it is recommended to perform the test when the oil is at use temperature (between 160°C and 185°C).
Attention: for a regulation of rejection of frying oils according to the polar compounds it will be necessary to make a correlation between the LRSM method and a method of measurement of the polar compounds; indeed, there is a relation between the Free Fatty Acids and the Polar Compounds
Advantages of the test
- Easy to use: no special training is required.
- Fast: the results are immediate. The reading is done 30 seconds after the immersion of the testers in the oil.
- Objective: the results are independent of the person performing the test. - Hygienic: the test strip cannot contaminate the oil being tested.
- Accurate: allows the rejection of oil at a precise, predetermined level and, therefore, optimizes the oil consumption and the quality level of fried food (no overuse of frying oil)
- Safe: once the calibration is done, the tester ensures that local food hygiene rules are respected.
Specifications
| Product Reference | 7000077806 |
| Brand Manufacturer | 3M |
| HACCP | Yes |
| GTIN | 03134375464284 |
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