Have you considered using infrared spectrometer to monitor the quality? either qualitative or quantitative. ------------------------------ Kangming Ma PHD Bus Dir West Chester OH +1 513-693-4028 --- ...
While it is true that he US has no "formal" TPM limit, it is expected that fried oil will be maintained below the 24 - 27% range documented from countries around the world. This prevents unhealthy oil ...
You may want to recruit interviewee from the open Mixer. Collect contact information for follow up interviews too. my two cents ------------------------------ Kangming Ma PHD Bus Dir West Chester OH ...
Hi, I recommend checking the quality parameters of the frying oil, such as free fatty acids, peroxide, P-anisidine, and soap (ppm). I have attached some slides. Please visit https://www.crystal-filtration.com/quartzanalytics ...
Dear Michelle Bee Suan Tan Extraction of tocotrienols and carotenoids from palm oil and derivates is well established in the industry according different methods. yu can look at companies in Malaysia ...
We are a research group at Mississippi State University specializing in optical spectroscopic technology. With support from two grants from the US National Science Foundation (NSF) and one from the National ...
Dear Network Members, I seek your expertise in recommending suitable oils for an 80% fat blend, with a preference for incorporating butter into the formula. Are there any vegetable fats you recommend, ...
Margarine Thibault Inc, an AOCS Corporate Member, is a 100% Canadian family business, established in 1913. Their mission is to offer a wide array of highly nutritional, superior products that improve ...
Dear Gonzalo, TPM of 25 is standard in frying but I would consider checking p-anisidine value as well. The practice is to top up fresh oils during frying to maintain TPM and anisidine value. The process ...
Mehdi, I have worked with the Anisidine response for the better part of my career. The responses provided our colleagues are all correct. The anisidine reagent reacts with terminal aldehydes and methyl ...
Dear Martin, If you see the molecular structure of triglycerides and fatty acids, fatty acids are extremely prone to oxidation and in triglyceride structure provide stability and it is difficult to attack ...
Does anyone know if the cleavage of the double bonds to form ketones and aldehydes yakes place on the fatty acid components or on the glycerides - or on both ? ------------------------------ Martin ...
RO: Acest mesaj este destinat destinatarului desemnat și poate conține informații privilegiate, proprietare sau confidențiale. Dacă l-ați primit din greșeală, vă rugăm să anunțați expeditorul imediat și ...
Hello, We are a small fried snacks manufacturing company. We are trying to technify our process evaluation and one of the key variables is the oil processing life. Currently we established the process ...
Palm oil might contain a few hundred parts per million, or more, of tocotrienol. In deodorization you could expect about half the tocotrienols to be removed from the oil along with fatty acid and some ...