Quartz Analytics

Cooking Oil Analysis

Test FFAs (Free Fatty Acids)  in cooking oil at production line – NO titration

To determine FFAs in your cooking oil, forget about titration: you can do it with CDR FoodLab® Touch for fats and oils analysis system in a much easier and faster way, receiving in real time the analysis results.

Forget about titration

  • Take a sample directly on the production line,
  • follow the few simple steps of the optimized analysis method,
  • easily take under control your plant,
  • decide in 1 minute if it is the right moment to replace the oil in the plant.

Analyses: quick and reliable

Directly, you can check quality of cooking oils, like deep-frying oil, used oil, waste vegetable oil (as is) and also Fried Snack finished product (with a simple preparation) by testing:

FoodLab® Touch provides ready to use information and data, which make the plant managers save time. It can perform the analysis on the production line, improving and optimizing the whole production process.

Analyze Fried Snacks in 3 steps and in few minutes

It is possible to verify the shelf life of finished products (fried snacks) through the periodic monitoring of oxidation status and rancidity of the oils contained in the different products.

Analyze Fried Snacks in 3 steps and in few minutes: 1 Press the fried products and put the paste in a tube. 2 minutes. 2 Centrifuge for at least 4800 rpm. 5 minutes. 3 After the centrifugation take the oil extracted to do the analysis. 5 minutes.To determine the shelf life are no more necessary complicated extractions, toxic solvents, expensive waste disposals and extractor hoods. Risks for the operator are eliminated and the environmental impact is minimized.

With the CDR system you extract the oil to analyze with a simple mechanical treatment. On the oil extracted you can determine in 5 minutes Free Fatty Acids (FFA), Peroxide Value (PV) and p-Anisidine Value (AnV), abandoning the use of toxic solvents, complex analytical instruments and complicated methods.

Checking the quality of cooking oil and fried snacks easily

FoodLab® Touch can be used in a small work area without specialized facilities, like fume hoods, and without laboratory glassware, like beakers or burettes. FoodLab® Touch does not require a large existing laboratory setting up traditional analysis techniques. The system employs micro-samples and pre filled cuvettes for the tests and can be run by any unskilled operator. It is very easy to use and you do not have to use toxic reagents. FoodLab® Touch can be run in the processing plants, near the machines.


Comparative studies demonstrate that the accuracy of FoodLab® Touch’s analysis methods match the accuracy of the AOCS reference methods. The system is in fact reference method compliant and certifiedRead Comparison between different methods  or Comparative study on the oxidative stability of deep-frying oils carries out by the University of Hamburg

Oil’s state over time: Peroxide Value, Anisidine Value, TOTOX

FoodLab® Touch is the ideal solution to check the quality and the life of a cooking oil, offering precise data on the state of an oil in a certain moment. Moreover the system allows a deep level of analysis through Anisidine Value test, that is the secondary oil’s oxidation parameter. You can accordingly obtain the TOTOX value, given from the following formula, AV 2PV. That makes you come to discover the whole oxidation story of the oil and his overall conditions.

Totox value is the parameter that synthetize peroxide value and anisidine value in the oil

The course of the values of the three parameters time passing by and the relations between them. TOTOX value synthetize PV and AV revealing the overall oxidation state. Source: “Oxidation of food grade oils”.

CDR FoodLab® Analyzers for Frying Oil and Fried Products

CDR FoodLab to perform quality control on deep-frying oil and test the shelf life of finished products.CDR FoodLab®CDR FoodLab Junior version to perform quality control on deep-frying oil and test the shelf life of finished products.CDR FoodLab® Junior
TestsFree Fatty Acids (FFA)
Peroxide Value
p-Anisidine Value
you can also determine:
Iodine value in Palm Oil
Polyphenols in Olive oil
Configurable analysis panel
Simultaneous analyses163
Possibility of running several tests on the same samplesi
Incubation module37˚C thermostatic block with 16 slots37˚C thermostated reading block with incubation function
Internal memory to store analysis resultssisi
Touch Screen Displaysisi
USB host port to connect USB memoriessi
USB port to connect to a PCsisi
Ethernet (LAN) portsi
Wireless link for external printersi
Dimensions and weight32 X 29,5 X 13 cm (L x P x  H) – 2,8 Kg15 x 22 x 8,3 cm (L x P x H) – 0,80 Kg
Lithium ion batterysi

Technical Specifications

  • The system: 37° C controlled temperature photometer
  • Photometric module:
    up to 8 different wavelengths in 4 reading cells
  • Incubation module:
    37°C thermostat block with 16 positions
  • Display:
    Touch model: 5,7” TFT color LCD touchscreen
  • Connectivity:
    2 USB 2.0 ports, 1 USB port type B for technical service and PC connection, 1 Ethernet port (LAN).
  • Internal Storage: 4 GB internal memory to store the performed tests
  • Database format: CSV and XML file, compatible with all formats of database (e.g.: xls, SQL)
  • Printer: Graphic printer on board 80mm width
  • Weight:
    Touch model: 2,80 Kg
  • Dimensions:
    Touch model: 32 cm x 29,5 cm x 13 cm (L x D x H)
  • Power Supply:
    Touch model: external power supply AC/DC Prim. voltage:100 – 250V, 47 – 63 Hz, 0,8 A Sec. voltage 24V, 1,4 VA, max.: 3,0 A
  • Environment conditions to operate: the analyzer and its equipment work at room temperature, from 12°C to 35°C and relative humidity from 20% to 80% not condensed.


CDR logo is a registered trade mark of CDR s.r.l.  Florence, Italy. Photo credit: cdR FoodLab®