Rapid measurement of the oxidation stability and deterioration of fats and oils contained in food, confectionery, dairy products, cosmetics, and pharmaceuticals.
The power of electricity makes oil last twice as long! The frying results are surprisingly different!
Cutting smoke and oil odor! Introducing the three effects of the cooking oil oxidation prevention device "Karatt-kun."
Crispy on the outside, fluffy on the inside! Introducing the principle of the edible oil oxidation prevention device "Karatto-kun."
You can fully automate the measurement application for peroxide value (POV) 《Free download available now》.
Measurement of the saponification value of canola oil (rapeseed oil) and olive oil using an automatic titration device [Free download available].
[Patent Obtained] A device that lowers the acid value (AV) of frying oil, improving the taste and smell of fried food attached to the oil, as well as enhancing the texture (viscosity) of the frying oil!
No need to add anything or use consumables; it lowers the acid value (AV) of frying oil! It improves the frying color of the product and can restore the heating time of frying oil.
Just put it in the oil! Reduce oil with the effect of 〇〇!
Prevent the oxidation of "cooking oil" used in fryers with an auto strainer! Continuous operation removes frying residues and improves product quality while preventing the oxidation of cooking oil!
The rise will change remarkably! Compatible with large continuous fryers in food factories and similar settings.
Cut cooking oil costs by up to 50%! The shelf life of cooking oil is extended, odors are reduced, and it becomes more delicious!
Attention those struggling with edible oil cost reduction! We are holding a campaign to compare before and after frying results on the spot!
Introducing the reason why "Carat-kun" is effective based on the principle of oxidation suppression by the electric orientation effect!