1.17046
Free Fatty Acids Test Strips, colorimetric
0.5–3.0 mg/g KOH, MQuant®
Synonym(s):
Free Fatty Acids chemical test strips
About This Item
Recommended Products
product name
Free Fatty Acids, colorimetric, MQuant®
description
semi-quantitative
Quality Level
product line
MQuant®
form
solid
analyte chemical class(es)
free fatty acids
greener alternative product characteristics
Waste Prevention
Learn more about the Principles of Green Chemistry.
sustainability
Greener Alternative Product
detection method
colorimetric
greener alternative category
storage temp.
15-25°C
General description
Method: Colorimetric with test strips, 0.5 - 1 - 2 - 3 mg/g KOH, MQuant®
Deep-frying causes oils and fats to decompose over time. One of the major by-products of decomposition is free fatty acids. When these acids exceed an acceptable treshold, they affect the quality of fried food. With MQuant® Free Fatty Acids, it is easily possible to monitor the quality of deep-frying oil. Free fatty acids present in an oil or fat sample react with a pH indicator, the color of which changes depending on the concentration of the free fatty acids. The concentration of the free fatty acids is measured semi-quantitatively by visual comparison of the reaction zone of the test strip with the fields of a color scale.
Design for sustainability benefits:
We continue to demonstrate our commitment to our planet and a sustainable future by exploring ways to improve existing products in our portfolio. We have recently reviewed the current line of MQuant® test strips to identify key opportunities to minimize impact without compromising on the product performance.
This product has benefited from:
- Test strip with reduction
- Recycled aluminum tube
- Digital instruction leaflet
Learn more about the initiative: Small Changes to Test Strips for Big Impact.
Application
- Influence of oleogel composition on lipid digestibility and beta-carotene bioaccessibility during in vitro digestion.: This study examines how different oleogel formulations affect the digestibility of lipids and the bioaccessibility of beta-carotene during digestion, which is relevant for food chemistry and nutrition, particularly focusing on the behavior of free fatty acids within these matrices (Ramezani M et al., 2024).
- A new chemical derivatization reagent sulfonyl piperazinyl for the quantification of fatty acids using LC-MS/MS.: This article introduces a new reagent for enhancing the detection and quantification of fatty acids in liquid chromatography-mass spectrometry, important for analytical chemistry applications focusing on the accurate measurement of free fatty acids in various samples (Li S et al., 2024).
Legal Information
Hazard Statements
Precautionary Statements
Hazard Classifications
Aquatic Chronic 2
Storage Class Code
11 - Combustible Solids
WGK
WGK 3
Certificates of Analysis (COA)
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