Edible oils and fats are an important source of energy and nutrition for people, and are important raw materials for processed foods. Fried foods are widely loved by consumers for their unique flavor. The edible oil used for frying undergoes a series of physical and chemical changes during high-temperature frying, which can generate substances harmful to human health. At present, the traditional methods for detecting the quality of edible oils and fats are mostly chemical methods, which must be operated by professional personnel in the laboratory, time-consuming and laborious. The use of chemical reagents may harm the health of the testing personnel, and chemical waste may pollute the environment. The content of polar compound components in frying edible oil is an important indicator in China's frying oil hygiene standards, It can be used to judge the quality of frying edible oil.O S 2 8 0It is a fast, safe, and efficient edible oil quality detector that can quickly detect the content of polar compound components in edible oil, and can be used in environments with high oil temperatures. It is suitable for testing the quality of various frying edible oils.

OS280Specially suitable for food safety law enforcement departments, grain and oil quality inspection departments, school restaurants at all levels, large, medium and small catering enterprises, fast food restaurants, food processing enterprises, fried food manufacturers, bakeries, etc. It can also be used for preliminary screening of edible oil quality in laboratories. We can achieve the goal of testing the quality of edible oil, saving edible oil, ensuring product quality, and ensuring food safety for you.

In《GB 2716-2018The national food safety standard for vegetable oil stipulates that the polar component content of frying oil shall not exceed27%.