Producers and retailers face new pressure to authenticate olive oil quality. These industry-grade solutions for chemical testing are simple, fast and reliable.
SANTA YNEZ, CA (PRWEB) December 11, 2012
The Olive Oil Source, the industry leader in olive oil-related products, offers three laboratory-quality models designed to test chemical characteristics of olive oil. The CDR test equipment, now available for sale on their Wholesale website (http://wholesale.oliveoilsource.com), lets olive oil producers, retailers and tasting bar owners easily and accurately measure the quality and chemical characteristics of their products.
Responding to wholesale customer requests for high quality test equipment meeting the highest industry standards, The Olive Oil Source offers three CDR models, from the entry-level MiniFood version to the comprehensive FoodLab system. All models are capable of determining key quality measurements of what is in olive oil, including important parameters for free fatty acids and peroxide levels in a simple, fast and reliable method. Providing accurate records of authenticity and quality is becoming increasingly critical in the olive oil industry, and is especially important during the harvest and milling season at year-end.
“The U.S. olive oil industry has been dogged by questions of product authenticity and quality for years, but not until recently has the consumer market become fully aware of these issues. Beginning in 2010 with USDA updated standards and increased media attention paid to olive oil quality, producers and retailers alike face new pressure to answer concerns and authenticate quality,” said Shawn Addison, President, The Olive Oil Source. “Our industry-grade solutions for chemical testing are simple, fast and reliable,” he added.
The MiniFood equipment requires only micro liter amounts of sample material to produce results in minutes using a colorimetric method. The rugged 12-volt machine uses low cost pre-measured disposable reagents and pipettes and does away with test tubes. This basic model checks acidity and peroxides. The machines have a sensitivity of .05% oleic acid and .5mEq02/Kg peroxides. They run on 12v. and come with a 120v adapter.
The Oxitester enables the user to monitor the quality of products during all phases of production of vegetable oils. It can be used for olive oil, avocado oil, palm oil, essential oils etc. CDR’s proprietary technology enables one to determine in real time changes in acidity, amounts of peroxides and polyphenols taking into account collection procedures, degree of ripening, and the techniques used to process and store finished products. If used during the milling stage, these tests also facilitate the classification of oils according to specific qualitative parameters in order to determine the best storage method. The new Oxitester with the addition of the K270 test can be used to identify the presence of rectified oil that may have been added to virgin olive oil.
Like the mini FoodLab, the Oxitester requires only micro liter amounts of sample material to produce results in minutes using a colorimetric method. The rugged 12-volt machine uses low cost pre-measured disposable reagents and pipettes and does away with test tubes. This model tests acidity, polyphenols, peroxides, and K270 values. The machines have a sensitivity of .03% oleic acid,10mg/Kg gallic acid, .3mEq02/Kg peroxides, and .02 respectively. They run on 12v. and come with a 120v adapter.
The FoodLab system consists of an analyzer that uses a sophisticated colormetric technology and a set of innovative reagents, pre-filled in single use cuvettes, prepared by CDR research laboratories. There is no need for time consuming calibration, cleaning, rinsing or maintenance. Test results are available in a few minutes and are printed out automatically. Reading accuracy is guaranteed by calibrating the system with reference standards or with samples of known values. The different analysis are set up and ready to be selected from a menu.
The FoodLab is capable of performing the following tests:
- L-lactic Acid in milk, cheese, cream, egg, and vegetable puree
- Alkaline Phosphatase in milk
- Urea in milk
- Peroxidase in milk
- Chloride in milk, cheese, aqueous solution and vegetable puree
- Ammonia in milk, cream and cheese
- Hydrogen Peroxide in milk
- E-Fructosyl-lysine (flurosine) in milk
- Acidity in edible oils and fats, butter, margarine and cream
- Acidity and Peroxides in dry fruit and olives. The test is done in an oil sample extracted using a CDR solvent free system
- Soaps in edible fats and oils
- p-Anisidine in edible fats and oils (only with FoodLab*)
- Iodine value in palm oil
- Polyphenols/antioxidative activity in olive oil
- Glucose, Fructose, Reductive Sugars in tomato
- Cholesterol in egg
- D-3-Hydroxybutyric acid in egg
All products can be found at http://wholesale.oliveoilsource.com/browse/equipment/84.
ABOUT THE OLIVE OIL SOURCE
The Olive Oil Source is the most comprehensive olive oil resource for information, trends and products on everything about olive oil. Producers seeking information on the latest commercial equipment, retailers looking to source extra virgin olive oil and vinegar products, and consumers interested in learning the basics of what is olive oil and the latest information and trends in extra virgin olive oil will find “Everything but the Olive” at The Olive Oil Source.
The Olive Oil Source is owned and operated by Shawn and Antoinette Addison who have graduate education degrees in agricultural sciences and economics from Ecole National d’Agronomie in France and from Stanford University and manage their own organic olive orchard and will in the Santa Ynez valley of California. They are among a select group of industry experts able to provide customers with information and products based on both current research and field experience. For more information about The Olive Oil Source, visit us at http://www.oliveoilsource.com