Method: colorimetric with test strips 0.5 - 1 - 2 - 3 mg/g KOH MQuant™
Storage class: 10 - 13 Other liquids and solids
Storage: Store at +15°C to +25°C.
Deep-frying causes oils and fats to decompose over time. One of the major by-products of decomposition is free fatty acids. When these acids exceed an acceptable treshold, they affect the quality of fried food. With MQuantTM Free Fatty Acids it is easily possible to monitor the quality of deep-frying oil.