OleoTest FAQs

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OleoTest, fast and accurate test for oil freshness

We want you to be comfortable and confident when you’re testing your oil with OleoTest, so we’ve compiled a list of frequently asked questions. If yours isn’t here, please let us know. 

Additional information about maintaining healthy oil and adherence to HACCP or any other quality control plan can be found here.

Please visit our page How to Use OleoTest for detailed instructions, or view the video below:

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OleoTest ships with a minimum 9 months to expiration, but often with a much greater timeline. Feel free to inquire about the expiry dates when you place your order.

Store unused tests at room temperature 41ºF (5 ºC) < T < 68ºF (20 ºC), and keep away from light.

At the end of the reaction, the mixture solidifies and the completed test can be stored for reference for several months, providing an easy reference for documenting adherence to your food quality control plan. In the event of separation, simply reheat and reshake the oil to bring the results back. The original package can be used to archive completed tests, and should be stored away from light and heat.

Oleotest is validated to use with seeds oils (sunflower, corn, peanut, etc.) and coconut oil. A different color scale must be used to measure polar compounds in palm oil. Oleotest can not be used with olive oil as its color interferes with the color of the test.

    • corn oil
    • peanut oil
    • soy oil
    • sunflower oil
    • palm oil
    • canola oil
    • vegetable oil (as a mixture of different food oils from the ones detailed above)

Oils used to fry heavily pigmented foods (such as red peppers), and oils that already have a deep color (like olive oil) may require a different color chart/scale. Please contact us with questions about adjusting the scale for these other oils. OleoTest is not suitable for testing animal fats.

OleoTest measures the percentage of total polar compounds (TPM) present in cooking oil.

Cooking oil is a naturally non-polar compound. The presence of polar compounds can be attributed to exposure to air, moisture and heat. These undesirable compounds indicate that oil is degrading; high levels negatively affect the health and taste of the fried item.