OleoTestTM is a colorimetric assay that allows to determine the total polar compounds in frying fatsin 2 minutes. It can be used in food industries, restaurants, kitchens, hotels and catering industry, among others.

It is ideal for seeds oils (sunflower, corn, peanut, etc.).

During the frying process, the fat/oil is exposed to atmospheric oxygen and moisture at high temperatures
(over 160 ºC) for a long time; as a result, many chemical reactions take place in the frying fat producing a number of harmful compounds that can favour the appearance of several health problems, such as lung or stomach cancer.