Principle: Colorimetric assay for measuring Total Polar Compounds (TPC) in frying oils.
Test Format: Rapid oil quality test kit (50 tests).
Assay Time: Approximately 2 minutes.
Sample Preparation: Immerse the test tube directly into hot frying oil (≥60°C), wait for color development, and compare with the supplied 5-level color chart.
Detection Threshold: 5-level color scale indicating oils exceeding 24–25% Total Polar Compounds (TPC).
Storage: Store at room temperature in a dry place away from direct sunlight.
Application: Rapid assessment of frying oil quality in restaurants, food processing plants, hotels, catering services, and HACCP programs. Suitable for sunflower, soybean, corn, peanut, palm, coconut, and rice bran oils; not recommended for olive oil.

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