Frying oils

Determine the quality of frying oils

When oil is used for frying, the color starts to change, because amino acids, carbohydrates, phosphates, and sulfur components of the fried food seem to be exuded. For this reason, frying oil darkens over time during the frying process. The Schmidt + Haensch photometer measures changes of color and detects the exact moment the oil turns rancid.

Suggested Products

Coloromat®

Spectrophotometer for Color Measurement

Do you have any questions for us?

Get in touch with us

Services Request