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

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 easly

FoodLab Touch can be used in a small work area without specialized facilities, like fume hoods, and without laboratory glassware, like beackers 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 factreference method compliant and certified.

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”.