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VERI-FRY® PRO


THE VERI-FRY® PRO TECHNOLOGY

The trend to miniaturize and reduce hazards in laboratory and technical operations has been realized in the VERI-FRY® PRO technology introduced by LTC.  VERI-FRY® technology replaces the glassware, solvents, and apparatus required for many bench-top laboratory methods of analysis.  Solventless, non-toxic gels suspend, solubilize, or act as vehicles for traces of reagents which can qualitatively detect, and quantitatively determine microscopic amounts of specific analytes in larger samples. The pre-measured reagent gels are supplied in small, disposable plastic vials or cuvettes which are both the reactors and measurement vessels. The miniature solventless reagent gel systems are safe to handle, internationally shippable and safely disposable. Operators never contact the chemical systems; readings are made in simple meters or laboratory instruments. VERI-FRY® quick tests are professional chemistry tools in a simple to use format. They are produced under license of US Patent No. 5,055,410 and international equivalents for Test Kit Technologies, Inc.


VERI-FRY® PRO REAGENT GEL VIALS

VERI-FRY® PRO is shorthand for Verification of Frying Oil Quality for Production. There are currently four VERI-FRY® PRO reagent gel tests presently available from Test Kit Technologies, Inc. They are for the analysis of TPM, FFA-75, FFA-350, and WET in used frying fats and oils.

TPM % Total Polar Materials (3 to 30%)
FFA-75 Titratable Acidity (% Free Fatty Acid 0.01 to 0.7% as oleic acid)
FFA-350   Titratable Acidity (% Free Fatty Acid 0.2 to 3.2% as oleic acid)
WET Water Emulsion Titratables - Titratable Alkalinity (5 to 60 ppm as sodium oleate)

The range of analyte detection chosen for each of the tests conforms to the needs of industry and regulatory guidelines. For example, many European countries set a limit of approximately 25% Total Polar Materials in food service frying oils. The USDA sets a guideline limit of 2% Free Fatty Acid in oils used to fry products containing 2% or more of meat or poultry. Snack Food Association members usually set a 0.5 to 1.5% Free Fatty Acid limit for oils used to make potato chips and other snacks. [Acid value = 1.99(%FFA)]. The WET test is often used by industry to inspect oils suspected of being contaminated with soaps formed from alkaline residues left in processing equipment after cleaning, and for other alkaline surfactant determinations. Both FFA-75 and WET tests are performed for incoming oil inspection.


CORRELATION OF VERI-FRY® PRO QUICK TESTS TO OFFICIAL METHODS

LTC assures that its tests are strongly correlated to internationally recognized, Official Methods before making them commercially available. The AOCS method numbers are Cd 20-91 (TPM). Ca 5a-40 (FFA), and Cc 17-79 (WET). The same Official Methods appear in many compendia including those of IUPAC, AOAC International, JOC and DGF. In addition, the VERI-FRY® PRO quick tests have been independently studied by university researchers, regulatory agencies, and industrial users since 1990. Their comments and suggestions for improvement in handling have been incorporated into the current products and packages.


Go to the VERI-FRY® Catalog

Go to the VERI-FRY® Order Form



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TEL: 732-321-KITS (5487) FAX: 732-321-1660

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