OIL UK J-QUANT Oil Quality Test Strips

J-QUANT Oil Quality Test Strips

Cooking oils consist primarily of triglycerides, which are formed from various fatty acids. Although these oils remain relatively stable at room temperature, exposure to heat, moisture, and oxygen causes them to degrade rapidly. As degradation occurs, harmful byproducts are released, negatively affecting both food quality and human health.

Several visual signs can indicate the condition of cooking oil. Fresh oil is typically clear with a light yellow, straw-like appearance. As it deteriorates, the oil gradually darkens, eventually becoming dark brown and opaque. Additionally, degrading oil may begin to smoke, foam, thicken, and emit a rancid odor. However, these indicators vary depending on the type of oil, making visual assessment alone unreliable.

A more accurate and convenient method of evaluating oil quality is by measuring its free fatty acid (FFA) content. As oil degrades, the concentration of free fatty acids increases. High FFA levels result in fried foods that appear excessively dark and have an unpleasant, rancid taste.

Without effective monitoring of cooking oil quality, restaurants risk unnecessary oil replacement costs or significant revenue losses due to spoiled food. Proper oil testing ensures optimal food quality, cost efficiency, and customer satisfaction.

Application
J-QUANT® Oil Quality Test Strips (0–2.5% and 0–6%) provide a fast, simple, and reliable solution for checking cooking oil quality. Designed for direct use in hot oil, they deliver quick, semi-quantitative results without the need for resampling.

Indications

• An indication of 2% free fatty acid in cooking oil shows that the breakdown process has begun.
• An indication of 4% free fatty acid means that the quality of breaded foods such as chicken and fish should be checked. The oil should be discarded if unacceptable.
• An indication of 6% free fatty acid means that the quality of all other fried (battered) foods, including chicken, fish, and chips/fries, should be checked. The oil should be discarded if unacceptable.
• If an extremely bright yellow color is observed, then this indicates that the free fatty acid level is much higher than 6%, and the oil should be discarded immediately.
• If a clear indication of free fatty acid buildup below 2% is needed, then the lower level J-QUANT® Oil 2.5 test strip is available.