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Free Fatty Acid Test Easily Determined by Excellence Titrator

When consumers purchase a bag of potato chips they can expect that the chips are going to taste the same – every time. One of the factors influencing taste is the oil the chips are fried in. During mass production, it is not efficient or realistic to change the oil after every fry batch so fresh oil is blended in with the existing batches to keep up the quality of the taste. However, each time the oil is heated, the free fatty acid (FFA) level in the oil increases. The amount of FFA in the oil can greatly affect the taste of the end product. Maintaining a low level of FFA is then crucial. This article documents a success story on how a professional demonstration and a free trial turned into a win-win solution.

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