A valuable tool for food quality assurance and health authorities to verify the degree of fat deterioration!
Using FT-NIR spectroscopy, various quality parameters associated with the degradation of frying oil can be evaluated quickly and at low cost. Bruker has collected over 300 samples of fats used in fried potatoes, potato chips, fish, chicken, and donuts in collaboration with multiple food regulatory agencies. Statistical evaluations have shown that the measured FT-NIR spectra have a high correlation with existing official methods. Since FT-NIR can simultaneously determine important indicators related to oxidation and polymerization, it has become a valuable tool for food quality assurance and health authorities to verify the extent of fat degradation. **Monitoring Indicators** - Acid Value (AV) - Anisidine Value (AnV) - Polar Compounds (TPC) - Polymerized Triacylglycerols (DPTG) *For more details, please refer to the PDF document or feel free to contact us.*
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The optics business started in 1960 as the infrared spectroscopy division of the Bruker Group in Germany. The range of products developed based on high design principles varies widely, from dedicated machines used daily for production management and quality assurance to research models that demonstrate their power in the research and development of advanced materials. With Ettlingen, Germany, as the base for development and manufacturing, we respond to various customer needs through a global sales and service network.
