Description
These test strips for frying oil quality help you maintain the quality of your fried food, while also helping to save money by preventing the premature disposal of cooking oil.
The test strips work equally well in animal, vegetable, and A/V blended frying oil (abbreviation). They are sold in storage bottles containing 100 oil quality test strips, which include an easy-to-read color chart.
To test your frying oil, hold the test strip by the long white end and dip the test strip into the oil (maximum oil temperature 40 °C) so that the entire colored band is submerged. Keep the test strip in the oil for 2 seconds, then remove it and wait 2 minutes, then compare the strip with the color chart.
It is recommended that the frying oil test be performed at the beginning of each shift/working day before the user begins to apply heat to the oil.
To ensure accuracy, the test strips should not be stored in humid conditions or in an area where they may be exposed to water or oil before use.
ETI test strips are designed to measure FFA (free fatty acids), which is a carboxylic acid with a long chain. The more free fatty acids present in the oil, the higher the acid value (AV). Acid value is the number of milligrams of potassium hydroxide (KOH) required to neutralize the fatty acids in 1 gram of oil sample. By dipping the reagent end of the test strip for 2 seconds, the oil is absorbed and the fatty acids in the oil react with the potassium hydroxide in the reagent.
After 2 minutes, the color-developing chemical compound in the reagent changes depending on the mg/KOH/g required to neutralize the FFA in the oil. This color can then be matched with the color chart on the back of the bottle. 0-0.5 is IDEAL, 1.5-2.5 is CAUTION, and 3.0-5.0 is POOR.
Free fatty acids are not suitable for identifying the age of the fat, regardless of whether they are present in the oil or not.
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