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28.04.2021 - Foods

ALS establishes parameters for the assessment of frying fat

The Food Chemical Expert Group (ALS) has defined parameters in its opinion No. 2020/22 that can be used to assess deep-frying fats.

When assessing the marketability of deep-frying fats, the sensory findings (appearance, smell, and taste) are the main focus.

If a deep-frying fat is deemed unsuitable for consumption based on sensory results, further chemical parameters should be examined. Possible parameters include:

• Acid Value
• Polar Compounds
• Anisidine Value

In our Tentamus laboratories, we regularly conduct marketability testing of deep-frying fats. We provide you with fast and reliable results.
Our customer advisors are happy to assist you with any questions.

Source:

ALS 115: www.bvl.bund.de