15

Perfect Oil Guide[Food Edition]

Fried Foodsof the World
Commonly
Commonly Eaten
Eaten

Per fect Oi l
Guide
[ Food Edition ]To
To thosethose looking
looking forfor aa safe,safe,
easy
easy andand guaranteedguaranteed way
way toto maintain
maintain quality
qualityFried food of the world

CONTENTS

15 Fried Foods of the WorldFried Chicken

A4

FalafelA 12

Fish and Chips

A5

Potato Cakes

A 13

Corn Dog

A6

PoutineA 14

Curry Bread

A7

Taquito

A 15

Schnitzel

A8

Yu Lin Chi

A 16

Arancini

A9

TempuraA 17

CoxinhaA 10

Doughnuts / Donuts

A 18

Empañada

A 11

USA

Middle Eastern countries / Egypt

With a booming diet industry and an increasingly
health conscious population, talking about oil has
become a bit of a taboo in recent years, but it is still

UK

Australia

one of the three essential nutritional elements, next
to sugars and proteins.
There are a myriad of vegetable oils, each with
their own special uses. For example, linseed oil and

USA

Japan

CanadaMexicoperilla oil can be used raw as dressings, while
canola oil and sesame oil, with their high heat

Germany / Austria

Chinaresistance, can be used as frying oil.
As for animal products, beef tallow and lard are
examples that, due to their rich taste when cooked,

Italy

Japan

are preferred for use as frying oils.
BrazilUSA

Foods cooked with oil are an important part ofevery culture, in every region. Especially popular
are easy-to-eat, no-fuss fried foods.

A2

15 Fried Foods of the World

Spain, Portugal / North America /South America / the Philippines /the Middle East / etc.

15 Fried Foods of the WorldA3

Fr i e d C h i c k e n

Fi s h a n d C h i p s

American fried chicken has its roots in the Southern soul food culture of
African-Americans. The combination of a Scottish chicken-frying method with the spices
and seasonings of West Africa gave birth to this uniquely American food.

Fried white fish, typically cod, served with fries - it sounds so simple but the average
English consumer will tell you that it all comes down to the elusive balance of thecrunchy, yet fluffy mild - tasting batter for this soul food.

USA

UK

Fried chicken grew from a popular Southern

the island of Okinawa, and it is now eaten at

To make the batter, flour and baking soda are

Recently, vegetable oils like peanut oil have been

African-American meal to be popular among whitecelebrations and around Christmas time.

mixed-not with water-but with beer ! This give thegaining some usage in the process, but cooks

Southern communities. However, it was not until the

Traditionally, American fried chicken is made withbatter a unique texture and light brown color. The

focused on flavor still prefer to use the traditional

mid-20th century, with the growth of fast fooddrumsticks coated in a flour-based batter andbeer used in the batter must be cold. The type of

beef tallow or lard.

chains that it became a nationally popular food.

mixed with seasonings and spices. Traditionallybeer used, whether it be an ale, a stout, a lager, orAs those chains moved overseas, fried chicken’ s

frying takes 10 to15 minutes in a deep pot heated toa bitter, differs between locations.

popularity went global. Japan, which already had a

320 to 340°F (160 to 170°C), but nowadays, it can be

popular type of fried chicken called ‘karaage’, tookcooked at home in 3cm of salad oil or at restaurants

American fried chicken under its wing, especially on

in pressure cookers.

ColumnColumnAt a fried food manufacturing site, because fried chicken production does not use bread crumbs, less oil was being absorbed byConsider the example of a fish and chip shop, with 30 years’ experience operating in a fish market, who were changing their oil

the product, which resulted in the oil being changed less often than on other production lines. This led to a faster deterioration of

once every two days, no matter what. A popular store to eat at they required four fryers, meaning they were using large amountoil quality. Due to their dissatisfaction with AV test strips in determining oil quality, we introduced them to the DOM-24.Beingof costly oil. The DOM-24 now helps them better manage their oil quality, with easily viewable, numerical results. Not only has it

designed for use at high temperatures and producing faster results than the test strips, the DOM-24 provided an easy to use, non-lowered their costs, but it has also reduced their environmental impact.

-consumable test method that kept their costs down. Now, they will never miss a drop in oil quality again.
*AV Acid Value TPM Total Polar Materials POV Peroxide Value

A4

15 Fried Foods of the World

15 Fried Foods of the World

A5

Corn Dog

Curry BreadInvented during the 1940s in Texas, this street food is made by skewering a hot dog andfrying it in cornmeal batter. Corn dogs are the perfect snack for eating on the go.
Available fried-fresh at festival stalls and at gas stations as well as in the frozen section ofmost supermarkets.

Curry filled delicatessen bread, or ‘curry bread’ first appeared during the Showa-Era inTokyo, around the late 1920s.
Several stores, all still in operation, claim to be the original inventor of this delight. Curry
bread has enjoyed a long popularity.

USA

Japan

To make the batter, mix cornmeal, all-purpose flour,

In Japan, where cornmeal is fairly uncommon, they

It is often believed that the idea for curry bread

Curry bread is still only found commercially inbaking powder, salt, and sugar with milk and egg

developed the ‘American Dog,’ which is instead

originated from the Russian piroshky but true Russian

Japan, but it has recently seen a boom in popularity

and then rest it in a refrigerator for about an hour.

made with plain flour. Corn dogs are growing inpiroshky are typically filled prior to being baked inamongst tourists, with many of them attempting to

A hot dog is skewered, coated in flour, and thenpopularity all over the world.

an oven to expand. Many fried foods resemble friedrecreate the experience after they return home.

dipped in the cooled batter before being fried atdumplings, so it is said that the type of piroshky

Maybe one day soon you will find some delicious

355°F (180°C) in vegetable oil for 3 to 4 minutes.

popular in Japan may have been developed

curry bread near you.

based on curry bread.

ColumnColumnAt a factory producing packaged foods, part-time employees were in charge of oil testing using AV test strips, but said theyIn Japan, the oil used to fry breads must be changed once the AV exceeds 2.5, as set by government regulation. In one

found determining the value from the color to be difficult. When the factory moved locations, which resulted in a restricting of theparticular large-scale bakery, policy dictates the AV is to be taken during the production process and if the value exceeds 2.0,

production line and some new staff, the company switched from the test strips to the DOM-24. Easily usable with little training, thethe oil is changed before the next batch comes in. Using oil test strips, they found, was too subjective and could not be done as

DOM-24 gives the company the peace of mind that comes with consistent readings, no matter who was in charge, and theoften as they would have liked. The DOM-24 allows them to easily check between each batch by providing a simple numericaltransition to the new oil testing system went smoothly.

reading, keeping them in control of the process.
*In Japan, manufacturers of boxed lunches (bento boxes) and other prepared foods are required to change oil with an AV greater than 2.5 in accordance with thegovernment`s sanitation code.

*AV Acid Value TPM Total Polar Materials POV Peroxide Value

A6

15 Fried Foods of the World

15 Fried Foods of the World

A7

Schnitzel

Arancini

Schnitzel is a popular menu item not only in Germany and Austria, as you may expect,
but also in countries such as Israel.
This dish is so popular in Austria that it is even available in specialty fast-foodrestaurants!

Of course, Italy – a country known for its food – has a home-grown variety of street food.
On the island of Sicily, in the town of Palermo, arancini, whose name literally means‘little orange’, is the king of street food.

Germany / Austria

ItalyFirstly, a thick slice of meat is thinned out with a

Next, the schnitzel is placed in a skillet with a

Sicilian arancini are known for their conical shapemeat tenderizer. Then it is coated with flour and an

generous amount of oil and grilled in a way thatand although they are snack-sized, they have a

egg glaze before being dipped in a mixture ofresembles frying. Lard or butter are recommended

full-bodied texture that’ll leave you full after only afreshly ground black pepper and bread crumbs.

for best results.

few bites. Arancini are filled with a risotto that canThis traditional dish is said to have come to Vienna

be made with tomato sauce, mince meat, cheese,from Italy in the 16th Century.

green peas and many more ingredients, all fried
together in a bread crumb casing.

ColumnColumnIn some restaurants, the need for an oil change is determined with visual checks. The decision making process will vary greatly

A fried chicken factory would measure their soybean oil’s quality with AV test strips and then run the results through a reader todepending on the experience of the employee in charge.

produce an AV value. Oil changes would happen under this system about once per week, once they got an AV above 2.5. The

With the DOM-24, you can turn your most experienced chef’s decisions into a number value and create a standard. Maintaining

fryers are run 3 times per day and tested after the day’s final production run. With four fryers, testing with the strips was getting

a consistently high oil quality will give your dishes the edge.

expensive. With the DOM-24, no matter how many fryers you have, you can easily check the AV value without using hundreds ofexpensive AV test strips.
*AV Acid Value TPM Total Polar Materials POV Peroxide Value

A8

15 Fried Foods of the World

15 Fried Foods of the World

A9

Coxinha

EmpañadaThis is a Brazilian street food made by frying chicken breast that has been wrapped indough and then covered in bread crumbs.
With its pleasing texture and appealing shape, this is eaten as an easy and light meal.

Coming from the word in Spanish/Portuguese meaning ‘to wrap’ , the empañada is not
only a must-have at celebrations, but also popular as an appetizer, for breakfast, or
eating on the side of the road. Beloved all over the world, you are never far from a
freshly fried empañada.

BrazilSpain, Portugal, North America, South America, the Philippines, the Middle East, etc.

Sometimes coxinha are referred to as ‘Brazilian-style

Chicken breast, flavored with salt and pepper, isPopular with tuna in Spain, beef in Argentina, andfilled one by one.

croquettes’ , but they do not actually use any

boiled until it is ready to melt-in-your-mouth. Flour is

spinach in Arab nations, there are not only many

Adding salt, a little dry yeast, and sugar to flour topotatoes.

added to the boiled water to make the batter.

regional variations but just many variations inmake the dough, which is then kneaded in

While their shape may resemble a large tear or a

After being left to cool in a refrigerator for one hour,general, including cheese, cream, and sweet

lukewarm water and finished off with a little olive oil.

baby chick, it is actually supposed to resemble athe chicken is wrapped in the batter, which is thenpotatoes. You can basically wrap whatever you

The dough is ready once it feels elastic. Recently itchicken drumstick.

coated in an egg glaze and bread crumbs. Finally,want in the thick dough of an empañada. Even thehas become more common for health conscious

it is fried in vegetable oil at 355°F (180°C) until it turns

filling method varies by region, from places wherefamilies to cook them on cold pie sheets in an oven,a rich golden brown color.

the dough is stretched, filled and then cut into

but a golden brown, freshly fried empanada

smaller piece and regions were balls of dough areremains tempting for many people.

ColumnColumnAt a food production location in Japan with a fried food production line they use vegetable oil to fry things such as croquettes,

A large-scale bread manufacturer checks the AV and POV of their oil using test strips one time per day. The AV limit is set to 2.5 and theirfried katsu, and fried chicken. With a variety of products and three production runs each day, they were testing the oil after each

POV to 25, but operationally, they change the oil once they get an AV reading approaching 1.0. On the other hand, in the samerun with oil quality test strips. With three fryers, it meant they were using nine whole test strips each day, so they were looking for acompany’s testing room, they are using the titration method to test AV and POV and a digital meter to test TPM. They test AV and TPM

new, more cost-effective method. With the DOM-24 they can keep the running costs and time spent to a minimum no matteronce per week, but because measuring POV takes time and the reagent is hazardous, they only test POV once per month. Since

how many times they test and safely control the quality of their oil.

DOM-24 can measure AV and TPM on one machine, it is recommended for companies who want logical and timely QA procedures.
*AV Acid Value TPM Total Polar Materials POV Peroxide Value

A10 15 Fried Foods of the World

15 Fried Foods of the WorldA11

Fa l a f e l

Po t a t o C a k e s

Falafel has its origins in the Middle East. Reconstituted garbanzo beans and fava beans
are ground up, mixed with herbs and spices and fried into little balls. In the Middle East,
the most common oils used for frying are corn and sunflower oils.

Potato cakes can be found all over Australia. Commonly seen as a side-dish to fish andchips, a potato cake is a flat, round snack made from a slice of potato that has beenbattered and deep-fried. Depending on the region they can be quite thick or even be
made with mashed potatoes.

Middle Eastern countries / Egypt

Australia

It is common to eat falafel wrapped withtruly a global street food. The mixture of ingredients

Potato cakes made from whole potato slices are

Potato cakes can be cooked at home in a skillet

vegetables in pita bread and covered with tahini,used to make falafel varies a little by region,

also called potato scallops.

filled with approximately 0.4in of oil. They are so

also known as sesame paste, or with hummus, adepending on popular ingredients in the area. For

After the skin is peeled, the potato is cut into 0.2in

simple, as long as potatoes are available to you,thick garbanzo bean paste.

example in Egypt falafel are made only with fava

slices, dipped in a liquid batter and then fried until

potato cakes can be made anywhere.

Falafel is growing in popularity in the Western world

beans, while in Israel they are made only withgolden brown in canola oil at approximately 345°F

as a health food due to its 100% vegetablegarbanzo beans.

to 355°F (175°C to 180°C).

make-up, low-calorie count, and high levels ofprotein. It has even recently been found in an
increasing number of stores in Japan. Now, falafel is

ColumnColumnIn a factory in the United States that fries garbanzo beans and peanuts a standard value for oil changes was set at the same time

At a factory that manufactures potato chips, they were using oil test strips to measure the POV and titration to measure the AV,

they began educating their line managers on the benefits of oil quality management. After adopting the TPM and AV standards

but they began investigating ways to better control their oil’s quality by measuring TPM. This method can comprehensively

from Europe and Asia to manage their oil, they are currently using their DOM-24 on two of their production lines.

determine the POV, caused by oxidation, and AV, caused by an increase in the free fatty acids from the potato’s moisture
content. With the DOM-24, they can check the TPM with just the push of a button.

*AV Acid Value TPM Total Polar Materials POV Peroxide Value

A12 15 Fried Foods of the World

15 Fried Foods of the WorldA13

Po u t i n e

Ta q u i t oPeople who think of fries as a side dish are, one by one, raising the white flag in
Canada. Poutine is the nobility of the fried potato world. It is so delicious that you mighteven call it a form of modern art.

Taquito literally means ‘little taco’ in Spanish. Taquitos are made by wrapping filling in a
tortilla, a staple in Mexican cooking, and crisp-frying to perfection.

CanadaMexicoPoutine is made with fresh French fries covered in

You can find taquitos all over Mexico; they are easy

As a light meal they can be filled with fried chicken

melted cheese and fresh, hot gravy. Go on, eat

to make and even easier to eat. That simplicity,mince, taco filling or even apple, if you want toyour fill of this dish from Quebec. It will be hot – so

combined with their adorable appearance, makes

make a sweet treat.

don’t forget the fork!

them an essential item for any large party. Despite

Taquitos are usually fried in corn oil.

If you happen to come across some poutine intheir appearance, they can be more filling than you

Just like Japanese sushi rolls, they can be made thin

Canada – forget about calories for a bit – and bemight expect, so be careful not to eat too many.

or thick and have hundreds of variations,ready to eat until you can’t move.

Depending on your preferences, you can coverdepending on your chosen on filling.

your taquitos with guacamole, salsa or sour cream.

ColumnColumnIn a French-Italian fusion restaurant, the oil used for their unmissable French fries was being changed once every three days. The

A frozen food company, who had been using reagents to test the AV of their oil, learned that they have been labeled a possible

restaurant’s policy dictated that the oil must have a TPM value below 11%. Without a proper way to test the value, though, they

cancer cause and quickly discontinued using them. The company tried to use oil test strips instead but found that determining thewere disposing of oil that was technically still usable.

result based on the color reduced their confidence.

Now, by measuring with the DOM-24, they can get a more accurate grasp of when oil needs changing, improve food safety and

They are currently testing the DOM-24 as it does not use any harmful reagents and gives results as an easily readable numericallower their costs while at the same time reducing their environmental impact.

value.
*AV Acid Value TPM Total Polar Materials POV Peroxide Value

A14 15 Fried Foods of the World

15 Fried Foods of the World

A15

Yu L i n C h i

Te m p u r a

In Japan, this is known as a fried chicken dish with a strong onion flavor. The vital
ingredient in this dish is the sauce – made from a blend of shredded onion, ginger,
garlic, soy sauce, vinegar, sesame oil, and sugar.

Tempura is said to have come to Nagasaki, Japan around the same time as guns via
Western European visitors in the 15th Century. In the early Edo Period (1603 - 1868), fishfrom the Tokyo Bay were fried and eaten as tempura from street stalls. Around this time,rapeseed oil production was increasing, so even common folk could enjoy tempura.
Along with sushi and soba noodles, tempura became one of the main flavors of theperiod and even today is known world-wide as a Japanese food.

China

Japan

Chicken thigh or breast is marinated in Shaoxing

results occur when a basic mix of lard and sesame

Tempura is unique in the world of fried foods as it

rice wine and lightly fried. Next they are lifted out

oil is used for frying.

boasts a crispy outer skin while the food on thewith a slotted spoon and placed in a ladle where

Watching the meat being fried using the slotted

inside is steamed. Fresh tempura made by a

hot oil is poured over the meat until the skin is crispy.

spoon and ladle is one of the highlights of Chinese

veteran cook with high-quality sesame oil is aThis process double fries the meat. Once done, thecooking.

delicacy, but tempura soba noodles, served in soba

crispy meat is cut into bite-sized pieces and served

restaurants’ signature soup, or mountains ofon a plate covered in the delicious sauce. Best

homemade tempura fried in rapeseed oil areenough to get Japanese people’s taste buds firing.

ColumnColumnA popular karaage restaurant measures the AV value using oil test strips. In order to use these strips, the oil must be placed on

The tempura manager at an udon restaurant chain had been using the tempura’s color and the results of AV test strips totongs and cooled. Once cool, the test strips are immersed in the oil for 30 seconds before the color change occurs. Unable to getdetermine the timing of oil changes, but had been hearing more and more about numerically-based TPM measurement.

accurate readings at temperatures above 212°F (100°C), the strips being used also cannot be put directly into the fryer, even at

With the DOM-24 they can see the TPM and AV and are looking into ways they can use the knowledge of their veteran chefs to

low temperatures, due to being coated in a reagent. With the DOM-24, they can check the oil quality in as many fryers as the

improve their usage of the instrument.

want, as many times as they want, without having to worry about temperature or reagents.

*Government hygiene regulation in Japan stipulates that manufacturers of pre-prepared lunches and other foods must change oils at AV values of above 2.5.

A16 15 Fried Foods of the World*AV Acid Value TPM Total Polar Materials POV Peroxide Value

15 Fried Foods of the World

A17

Doughnuts / Donuts
The humble donut is popular all over the world. With the original recipe said to havecome to the New World on the Mayflower, this sweet snack has a long history.

USA

Donuts are well known for being nutrient-rich foods
and in 2010 research showed that, when combinedwith coffee, they increased concentration andmemory. Donuts are a casual breakfast in the USA,with donut stands found outside train stations eachmorning. In saying that, roughly 1/4 of a donuts
weight comes from oil, so maintaining high quality
oil is essential.

ColumnAt a donut chain, they had internally set oil-changing guidelines and periodically checked the oil quality using AV test kits. To use
the kits, they had to wait until oil from the fryers cooled off, take and put it into the reagent test pack and wait about anotherminute for a reaction before making a color-based determination. Hot oil cannot be put into the test packets and because thepacks are disposable, they are expensive to use. Using the DOM-24 the chain can check the quality of their oil, without waiting for
it to cool down, just by pushing a button. No preparations, no reagents, and no on-going costs.
*AV Acid Value TPM Total Polar Materials POV Peroxide Value

A18 15 Fried Foods of the World

Please turn over and flip upside down from the next page.

CONTENTS

Regularly consumed cooking oils come in a variety of

Cooking Oil and Quality

types, including olive oils, vegetable oils, corn oils,
perilla oils, cottonseed oils, and safflower oils.

Use quality standards and indicators to deliver delicious

Oil and Refractive Index

B4

Oil and Deterioration

B8

Oil and Viscosity

B 12

and safe products to consumers.

Product Information

Consistently stable production, sensible quality assurance,and maintaining the best standards andProduct Lineup

procedures are vital.

Frying Oil Monitor
DOM-24

B 16
B 18

Refractometer
PAL-RI

B 20

MASTER-RI

B 21

RX-5000i-Plus

B 22

DR-A1-Plus

B 24

NAR-1T LIQUID

B 25

Viscometer
VISCO TM

B 26

Options

B 28

User Testimonials

B 30

All ATAGO products are designed and manufactured in Japan.
Headquarters: The Front Tower Shiba Koen, 23rd Floor
2-6-3 Shiba-koen, Minato-ku, Tokyo 105-0011, Japan

http://www.atago.net/ overseas@atago.net

TEL : 81-3-3431-1943 FAX : 81-3-3431-1945

TEL : 1-425-637-2107

ATAGO products comply with HACCP,GMP,
and GLP system standards.

customerservice@atago-usa.com

TEL : 91-22-28544915, 40713232 customerservice@atago-india.com
TEL : 66-21948727-9

customerservice@atago-thailand.com

TEL : 55 16 3913-8400

customerservice@atago-brasil.com

TEL : 39 02 36557267

customerservice@atago-italia.com

TEL : 86-20-38108256

info@atago-china.com

TEL : 7-812-777-96-96

info@atago-russia.com

TEL : 234-707-558-1552

atagonigeria@atago.net* Specifications and appearance are subject to change without notice.

B2

Perfect Oil Guide [Food Edition]

Copyright © 2017 ATAGO CO., LTD. All rights reserved.

ENV.01 17071000GR Printed in Japan

Perfect Oil Guide [Food Edition]

B3

Oil and Refractive Index Cooking Oil and Quality

Oil and
Refractive Index

Cooking Oil and Quality Oil and Refractive Index

Vegetable oils are, as the name implies, oils that come from various flora.
Typically, these oils are squeezed or otherwise extracted from seeds or fruits.
As the name of each oil varies with the extraction method and location,
there are easily more oil types than raw materials.

Specifying Cooking Oil Types
Cooking Oil Quality & Refractive Index
As vegetable oils are meant for consumption, they have strict safety and quality guidelines.
ATAGO manufactures instruments that can measure the property and quality of vegetable oil.
Using Refractive Index is one method used to determine the propertiesof vegetable oils. Since the properties and compositions vary, it ispossible to determine the type of oil using Refractive index.
The instruments used to measure refractive index are known as‘refractometers’.

DigitalRefractometer

Hand-Held
Refractometer

Abbe
Refractometer

PAL

For high-precision readings, ATAGO has the RX Digital Bench-Top
Refractometer series and analog Abbe Refractometers. For faster readings,
we have the PAL pocket hand-held refractometer series and otherhand-held units. ATAGO has a wide product range designed to meet all of
our customers’ needs.

Specific
Gravity

Refractive
Index

25/25°C

25/25°C

Consumable safflower oil

0.919 to 0.924

Consumable grape oil

Saponification value

Iodinevalue

Unsaponifiable
Material %1.473 to 1.476

186 to 194

136 to 148

At or below 1.0

0.918 to 0.923

1.472 to 1.476

188 to 194

128 to 150

At or below 1.5

Consumable soybean oil

0.916 to 0.922

1.472 to 1.475

189 to 195

124 to 139

At or below 1.0

Consumable sunflower oil

0.915 to 0.921

1.471 to 1.474

188 to 194

120 to 141

At or below 1.5

Consumable corn oil

0.915 to 0.921

1.471 to 1.474

187 to 195

103 to 135

At or below 2.0

Consumable cottonseed oil

0.916 to 0.922

1.469 to 1.472

190 to 197

102 to 120

At or below 1.5

Consumable sesame oil

0.914 to 0.922

1.470 to 1.474

184 to 193

104 to 116

At or below 2.5
Purifiedsesame oil is 2.0

Consumable rapeseed oil

0.907 to 0.919

1.469 to 1.474

169 to 193

94 to 126

At or below 1.5

Consumable rice oil

0.915 to 0.921

1.469 to 1.472

180 to 195

92 to 115

At or below 4.5
Salad oil is 3.5

Consumable peanut oil

0.910 to 0.916

1.468 to 1.471

188 to 196

86 to 103

At or below 1.0

Consumable olive oil

0.907 to 0.913

1.466 to 1.469

184 to 196

75 to 94

At or below 1.5

Oil Name

Consumable palm oil
Consumable coconut oil

Rising Melting Point 68 to 82°F (20°C to 28°C)
Measurement Temperature 104°F (40°C)

0.897 to 0.905

1.457 to 1.460

Measurement
Temperature 104°F (40°C)

Measurement
Temperature 104°F (40°C)

190 to 209

50 to 55

At or below 1.0

0.909 to 0.917

1.448 to 1.450

248 to 264

7 to 11

At or below 1.0

Chart : A look at the constant physical properties including the refractive index of different oils (Source : Japan Agricultural Standards)

B4

Perfect Oil Guide [Food Edition]

Perfect Oil Guide [Food Edition]

B5

Oil and Refractive Index Cooking Oil and Quality

Sesame Oil

Soybean Oil

Oil from sesame seeds

Oil from soybeans

Refractive
Index

1.470~1.474

Refractive
Index

1.472~1.475

Rapeseed Oil

Palm OilOil from rapeseeds

O i l f ro m p a l m k e r n e l s

Refractive
Index

1.469~1.474

Refractive
Index

1.457~1.460

Sunflower Oil

Cottonseed Oil

Oil from sunflower seeds

O i l f ro m c o t t o n s e e d

Refractive
Index

1.471~1.474

Refractive
Index

1.469~1.472

Olive Oil

Peanut Oil

Oil from olive pulp

O i l f ro m p e a n u t s

Refractive
Index

1.466~1.469

Refractive
Index

1.468~1.471

Grape Seed Oil

Corn OilOil from grape seeds

O i l f ro m c o r n g e r m

Refractive
Index

B6

Cooking Oil and Quality Oil and Refractive Index

1.472~1.476

Perfect Oil Guide [Food Edition]

Refractive
Index

1.471~1.474

Perfect Oil Guide [Food Edition]

B7

Oil and Refractive Index Cooking Oil and Quality

Oil andDeterioration

Cooking Oil and Quality Oil and Refractive Index

Frying oil deteriorates with exposure to air, light, heat, and water.
If an oil’s quality deteriorates, it can bubble excessively, change color, emit an odor,
or cause food to become greasy.
Depending on how it has deteriorated in quality, it may not just affect the taste but also
be bad for consumer’s health. It is vital the oil quality is maintained.

Identifying Deteriorated Cooking Oil
Types of deterioration
Determining oil deterioration at home can be done by color or smell, but in professional kitchens andproduction sites, the methods below are used.

Air
Food

Oxidation

PeroxideHydrolysis

Free fatty acid

Total Polar
Materials(TPM )
A method used todetermine the degradationof frying oil. Total Polar
Materials (TPM) refers to all
products present in frying
oil due to deterioration
processes, including freefatty acids, products of low
molecular weightdecomposition, andpolymerized substances.
The EU has adopted avalue of 25 to 27% as theiracceptable upper limit forfats and oils.

B8

Perfect Oil Guide [Food Edition]

Disassembly

Polymerization

Low molecule
decomposition product

Polymerization
product

Acid Value(AV )Acid Value or AV is anindex that denotes theamount of free fatty acids
caused by hydrolysis. Acidvalue is a suitable method
for evaluating the degreeof deterioration for frying
oils. Many AV test strips,
which can be easily
measure the value, areused at food production
sites.

Carbonyl Value(CV )Peroxide Value(POV )

It is a measurement
denoting the amount ofaldehyde and ketone
produced in frying oils todetermine degradation.
Carbonyl compounds canbe a good indicator ofthermal oxidation. In
addition, as the thresholdis small, it will impact thesmell of fats and oils
greatly.

Peroxide is generated
when oil is exposed to air,causing the unsaturated
fatty acids to absorb
oxygen. Peroxide value
can also be used tomeasure hydroperoxide
but for frying oil theindicator is bydecomposition or
polymerization.

Perfect Oil Guide [Food Edition]

B9

Oil and Deterioration Cooking Oil and Quality

Cooking Oil and Quality Oil and Deterioration

Determining Deterioration
Dom-24 vs Test Strip vs Titration
TPM = Total Polar Materials, AV = Acid Value

DOM-24
Measurement time isapproximately 30 seconds
Simple operation
No reagent, no waste
Anyone can read the digital display

Test Strip
Individual difference,subjective judgements

Set-up and preparation
take time

Waste disposal is required

Expense of using an
external testing facility

Measurements at hightemperature

Wide temperature range of
32 to 491°F (0 to 225°C)

Reagents have a shelf-life

Total Polar Materials (TPM) :Resolution 0.5%
Acid Value (AV) : Resolution 0.1

Minimum Scale 0.5

The DOM-24 detects the electrical capacity
and temperature with a sensor and computes
the TPM as a correlation of both. It can also
calculate the AV of both using the correlation
between them and the TPM.

B10 Perfect Oil Guide [Food Edition]

Titration

Determines AV value using the color
change of test strips, coated in areagent, immersed in sample.
Commonly sold and used as AV oil
detection test strips that can be easily
used at production facilities. These
strips are a common method of testingoxidization of frying oils in Japan.

In addition to titration using a starchindicator (the acetic acid-isooctane
method), standard oil/fat testing
methods include the iodine titration
technique, which uses the principleof iodine being released frompotassium iodide, and thePotentiometric titration method.

Perfect Oil Guide [Food Edition]

B11

Oil and Viscosity

Cooking Oil and Quality

Cooking Oil and Quality

Oil and
Viscosity

Oil and Viscosity

Viscosity is a number value that denotes a flowing body’s internal friction.
Consumable vegetable oils have a higher viscosity compared to water.
Salad oil has a viscosity 50 to 100 times greater than water.
When we combine the knowledge of an oil's viscosity with its refractive index anddegradation ( AV, TPM) we can assess its properties.

“Dressing” – A Processed Food Made With Familiar Vegetable Oil
Dressings are classified based on viscosity and oil content
The mayonnaise and dressings that consumers use every day are processed foods made using
vegetable oils.
Dressings are made with vegetable oils, vinegar, and/or juices mixed with table salt, sugar and otherseasonings. The Japanese Agricultural Standards body has set standards for dressings and the oilcontent and viscosity is a part of that.The main qualities of dressing are as follows.

Water Content

Oil Content

Viscosity

Mayonnaise

At or below 30%

At or above 65%

At or above
30Pa·sCreamy Salad Dressing

At or below 85%

Between 10%
and 50%At or above
30Pa·sSemi-solid Dressings Other Than Mayonnaise
and Creamy Salad Dressing

At or below 85%

At or above 10%

At or above
30Pa·sEmulsified Dressing or Separated Dressing

At or below 85%

At or above 10%

Below
30Pa·sStandard Name

Chart : Taken from the Food and Agricultural Materials Inspection Center’s Survey on the Japanese Agricultural Standards of Dressings

Determining Viscosity
Viscometers are the machines used to measure viscosity.
There are several different kinds of viscometer, including u-tube
viscometers, falling ball type viscometers, and rotational viscometers.
The most common type of viscometer in use is the rotational viscometer.
At ATAGO we have a simple to use, portable rotational-type digital viscosity
meter called the VISCO™.

B12 Perfect Oil Guide [Food Edition]

VISCOTM

Perfect Oil Guide [Food Edition]

B13

Oil and Viscosity

Cooking Oil and Quality

The Relationship Between Viscosity and Taste

About Oils

Essential Salad Dressing
Without a certain level of viscosity when pouring a

About vegetable oils and animal oils

dressing on salad it will not remain on top of the

There are many types of vegetable oil and each has its own specialty.

vegetables and be difficult to coat the whole salad with.

The heat-resistant canola and sesame oils are prized as cooking oils due to their light finish.

It is essential that the dressing has a viscosity that is

Recently popular are oils like perilla oil and linseed oil, which have been found to have highsuitable for the salad it is being used on.

Omega-3 content to improve brain function, and are used in raw meals as dressings. Olive oil, while
weak to light exposure, has a high resistance to oxidation; the pure form is used in stir-fries, while
extra virgin types are used in salads and marinades to make full use of the flavor.
Animal oils and fats include things like tallow, lard, butter, and fish oils. Tallow and lard are wellknown for their uses in frying foods. You can get a richer flavor mixing in a little animal oil whenusing vegetable oils to fry.

Olive Oil, Loved the World Over
Olive oil has a higher viscosity compared to salad oil.
For fried cooking, high viscosity generally makes it more
likely the food produced will be greasy, so it is considered

What is the difference
between oil and fat?

ill-suited to deep frying.
However, high viscosity makes it difficult to heat the oil
which means it well when used in salads or pastas.

What really is the difference between these

Incidentally, castor oil is said to be the vegetable oil with

two? Well, while oils are typically liquid atroom temperature ( for example, vegetable oils

the highest viscosity.

like olive and fish oil ) , fats are usually solid atroom temperature, like butter or lard.

Batter, The Lifeline of Fried Foods

Generally, fat has a higher concentration anda greasier image than oils do, don’t you

Batter is, putting it simply, the substance that forms theagree?

coating on fried food, made from water, milk, egg and so

The fundamental difference is that theiron mixed with flour. When making batter at home, have

Differences between oil and fat

Oil

Fat

Liquid at ambient
temperature

Solid at ambient
temperature

Olive oil, etc.

Butter, Fatty Meats and More

(Animal and fish oils)(Animal oils)

The Differences…
Melting Point = Temperature at which solids melt

melting point is different.

you ever checked the thickness as you mix it by lifting it
up into the air? That is a great way to check the viscosity.
Pros look at the viscosity of the batter on two fronts; one,
how it sticks to the food being fried and two, how it willfry. No matter how crispy or crunchy you want the texture

What are oils and fats?

of the final product to be, it all comes down to theviscosity of the batter.

Broadly, they are divided into two groups;

What are fats and oils?

saturated fatty acids common in animal oils

Fats
and
oils

and fats and unsaturated fatty acids common
in vegetable and fish oils. Saturated fatty
acids melt only at high temperatures and areusually solid at room temperature. On the

Viscosity List
Sample Name (Measurement temp.)

other hand, unsaturated fatty acids melt at
Viscosity

Sample Name (Measurement temp.)

Viscosity

relatively lower temperatures and are liquid atroom temperature. For example, unsaturated

Salad oil (74.3°F/23.5°C)

65mpa·s

Water (68°F/20°C)

1mpa·sfatty acids can harden within the body,

Castor oil (68°F/20°C)

1000mpa·s

Tonkatsu Sauce (75.2°F/24°C)

640mpa·s

causing an increase in blood concentration

Mayonnaise (73.4°F/23°C)

8000mpa·s

Honey (69.8°F/21°C)

1300mpa·s

Jam (73.4°F/23°C)

6000mpa·s

The viscosity readings are examples.

Non-vegetable oil samples have been included as a reference.

and, if left unchecked, can cause hardening of
the arteries. Further, fish oils are said tocontain high levels of unsaturated fatty acids.
Fatty tuna contains a lot of these which melt

Saturatedfatty acid

Unsaturated
fatty acid

High melting point

Low melting point(Solid at ambient
temperature)(Liquid at room
temperature)

Common in animal fatsCommon in vegetable and fish oils

at a low temperature so even eaten raw in
Recently, vegetable oils have started to be used as a type of biofuel.

sushi, it will melt in your mouth.

Viscosity is used to determine biofuel suitability.

B14 Perfect Oil Guide [Food Edition]

Perfect Oil Guide [Food Edition]

B15

Product Lineup

PRODUCTS
Refractometer

Frying Oil Monitor
DOM-24PAL-RIMASTER-RI

Refractometer
RX-5000i-Plus

DR-A1-Plus

Viscometer
NAR-1T LIQUID

VISCO

TM

VISCO -895
TM

Cat.No.

9341

3850

2612

3275

1311

1211

Measurement items

Total Polar Materials

Refractive index

Refractive index

Refractive index (nD)

Refractive index (nD)

Refractive index (nD)

Viscosity (mPa·s/cP)

Acid Value

Temperature (°C)

Brix

Brix

Brix

Torque (%)

100 user scales

Temperature (°C)

Temperature (°C)

Temperature (°F / °C)

A high-precision digital

Abbe refractometer with aStandard-type Abbe

refractometer. Displays

digital display so there’s norefractometer (for liquids)

Brix to three places andneed to read a scale.

Temperature (°F / °C)

6800
6820

Temperature (°C)

Product details

You can measure the total
polar materials (TPM) andacid value (AV).

B16 Perfect Oil Guide [Food Edition]

Model with Refractive index Refractive index Hand-heldscale. The Refractive index Refractometers.
(resolution 0.0001) of themeasurement will be
displayed continuously likean electric news board.

Refractive index to fiveplaces.

A viscosity meter that is
portable and compact.
The body, legs, and stageof the VISCOTM-895 aremade from light-weight
aluminum.

Perfect Oil Guide [Food Edition]

B17

Frying Oil Monitor

DOM-24Frying Oil Monitor

DOM-24

World-first digital display for acid value (AV)Frying Oil Monitor

DOM-24

Can display acid value (AV) in addition to total
polar materials (TPM).

Acid Value (AV)Temperature

Can display deterioration as a numerical value so anybody can take a reading
Stable and reliable measurement values
The DOM-24 is equippedwith automatic temperaturecompensation (ATC),making it capable ofmeasurements at a wide
temperature range of 0 to
225˚C. The DOM-24 canprovide stable and reliablemeasurement values, evenat high-temperatures.

TPM
AV

Easy confirmation with LED

Measurement
complete

oil A

oil B

Measurement valuesof the DOM-24

Measurement valuesof the DOM-24

Measurement values ofcompetitor products

Measurement values ofcompetitor products

Functional Use Beyond Simple Design

Identifies the Best Time to Replace Oil

Avoiding burn injuries

Can be used to stir the oil

To improve the safety of employees and contribute to the
reduction in the risk of burns.

Due to oil having
layers,temperature anddegradation levels
may not be
uniform
throughout.
Stirring the oil withthe product can
produce moreconsistent results.

Allows you to safely cook delicious fried foods
Lower costs by using oil right up until it needs to be replaced
Lowers oil usage and reduces waste
Maintain a safe distance
between your hand
and the oil

Measurement
Items

Total Polar Materials ( TPM )Acid Value ( AV )Measurement
Range

TPM : 0.5 to 40.0%
A V : 0.00 to 9.99

Temperature
Range

30

°C : 0 to 225 °C°F : 32 to 437°F

No preparation or set up required. Ready to read the moment it is immersed in frying oil.

1

Press and hold the START
button for approximately 1
second.

2

Press the SW1 button tochoose between measuring
in AV or TPM scales.
AV

TPM

3

Press the START
button. The instrument
will begin taking
measurements. Insert
the sensor into theoil, and stir the oil.

4

Measurement results(temperature and TPM ) will
be displayed once stability
is reached (within approx.
30 sec).

Specifications
9341

Model nameDOM-24

Measurement
range

TPM : 0.5 to 40.0%
AV : 0.00 to 9.99
Temperature (˚C) : 0 to 225˚C
Temperature (˚F) : 32 to 437˚F

Resolution

TPM : 0.5%
AV : 0.01
Temperature : 1˚C ⁄ 1˚F

B18 Perfect Oil Guide [Food Edition]

Sturdy construction witha protective covercm**May vary depending

Sensoron how the unit is held

Shock-resistant & splash proof*TPM is active on startup

Cat.No.

Error

Measurement
accuracy
Temperaturecompensation range

TPM : ±2.0% (20 to 200˚C / 68 to 392°F)
AV : ±0.2 Temperature : ±1˚C / ±2°F
0 to 225˚C / 32 to 437°F (accuracy guaranteedfrom 20 to 200˚C / 68 to 392°F )Power supply

Size AAA alkaline battery × 2

International
protection class

IP67

Dimension
and weight

22 (ø ) ×490 (w ) mm, 400g (Main unit only )Rated IP67 (Water resistant)

Impact-resistant body

Designed to be used safely
around water. Wash away
stubborn oil stains with regulardish soap under running water.
Instrument will survive
accidentally being dropped inwater.

Confirmed to continue working even if
dropped accidentally from waist height
so you can relax and let all of youremployees use it without worry.

Perfect Oil Guide [Food Edition]

B19

Refractometer

PAL-RI

Refractometer

MASTER-RI

Digital Hand-held "Pocket"
Dual Scale Refractometer PAL-RI

Hand-held Refractometer

PAL-RIMASTER-RI

Maintain Quality with
the Refractive Index

Ultimate Functionality. Unsurpassed
Quality. Seamless Usability.

Refractive index model of the PAL-Series

Hand-held Refractometers

Liquid measurement with
Refractive index management

Refractive index model of the MASTER-Series
Easily read the Refractive index

The Refractive Index ( resolution 0.0001) of the measurement
will be displayed continuously like an electric news board.

Scale

Measurement
Items

Refractive index

Measurement
Range

Refractive index: 1.3306 to 1.5284

Measurement
Accuracy

Refractive index :±0.0003 (water at 20°C)
Temperature ±1°C

Simply load the sample and push the button

1

Apply 2 to 3 dropson the prism surface.

2

3

Displays Refractive Index andtemperature.

Specifications
3850

Model name

PAL-RI

Measurement
range

Refractive index : 1.3306 to 1.5284
Temperature : 5.0 to 45.0°C

Resolution

Refractive index : 0.0001
Temperature : 0.1°C

Measurement
Range

Refractive index: 1.435 to 1.520

1Apply 1 to 2 drops on the prism.

2

Close the daylight plate.
Look through the eyepiece.

Minimum
Scale

Refractive index : 0.001

3 Read the measurement value where theboundary line intersects with the scale.

Specifications
Measurement
accuracy

Refractive index : ±0.0003 (water at 20°C)
Temperature : ±1°C

Cat.No.

2612

Model

MASTER-RI

Measurement temperature

5 to 45°C

Ambient temperature

10 to 40˚C

Measurement
range

Refractive index : 1.435 to 1.520

Power supply

Size AAA alkaline battery × 2

Minimum scale

Refractive index : 0.001

Approx. 11,000 measurements

Dimension
and weight32(W) × 34(D) × 168(H)mm, 130g (Main unit only)

Battery life
International
protection class
Dimension
and weight

B20 Perfect Oil Guide [Food Edition]

Refractive index

Readings only require 2 to 3 drops of sample

Press the START key.

Cat.No.

Measurement
Items

IP65 Water resistant55(W) × 31(D) × 109(H)mm,
100g (Main unit only)

Perfect Oil Guide [Food Edition]

B21

Refractometer

RX-5000i-Plus

Refractometer

RX-5000i-Plus
5 measurement modes so you can pick the best way to measure your sample

Digital Refractometer

RX-5000i-Plus
The Most Accurate Digital Refractometersin the World.

The measurement method, time taken, repetitions, and target temperature will vary with each mode
MODE-1

MODE-2

Displays the measurement value once thesample reaches the target temperature.

Measures Refractive Index andtemperature at fixed intervals anddisplays the estimated measurement
value at the target temperature.

MODE-3
Provides an option to turn the thermo-module off.
Without temperature control, the measurement
value is displayed 4 seconds after the START key
is pressed.

MODE
W

MODE

1
2

WAIT TIME

000
000

1

n NUMBER OF
3

MEASUREMENTS

01

sec.

TARGET TEMP.

OFF
ON

20.00

MODE-S
Displays the measurement value
once a certain level of sample
stability is achieved.

MODE-TATAGO's flagship, most accurate and full range

Equipped only on the RX-5000i-Plus, MODE-T isrecommended for users who place importance on
obtaining highly repeatable results (Brix 0.001%).

Experience the ease of touch-screen technology
Programmable user scale

Measurement history

User scales

Recall the last 500 measurements

Input original scales

Exporting data to a USB drive or printer is only one touch away.
The RX-i series is also equipped with a RS-232C port for direct computerconnection.

In addition to the refractive index (nD) andBrix scales, concentration scales for specificsamples can be configured easily. Simply
program corresponding refractive index
values and concentration data points.

OCT. 1, 2016

10:15

PRESENTFDA 21 CFR Part 11 Software

HISTORY

FIX
009 OCT. 1, 2013 10:14
008 OCT. 1, 2013 10:12
007 OCT. 1, 2013 10:10

nD

OUT OF RANGE 20.00

nD
nD

OUT OF SCALE 20.00
OUT OF WATER 20.00

006 OCT. 1, 2013 10:10 ZERO ZERO SET END
005 OCT. 1, 2013 10:09 Brix
10.005004 OCT. 1, 2013 10:09 Brix
10.030003 OCT. 1, 2013 10:09 Brix
10.020

25.00
25.00
25.00
25.00

002 OCT. 1, 2013 10:07
001 OCT. 1, 2013 10:07

Brix
Brix

10.02010.040

25.00
25.00

000 OCT. 1, 2013 10:05

Brix

10.00525.00

FDA 21 CFR Part 11 Software
Included in Standard Delivery.
Cat.No.3167

USER SCALE DATA
SALT
1
2
3
4
5

nD

DATA

1.33299
1.34177
1.35053
1.35937
1.36841

0.000
5.000
10.00015.00020.000UNIT
g/100g

USB

ALL

ERROR
DATA FULLRESULT
100%

PRINT

%vol

Intake fan

Printer port

Power port

Power switch

CLEAR

%mas
mol/l
g/100ml%

Exhaust fan (bottom)
USB port for computer
USB flash drive port

Measurement
Items

Refractive index(nD)
Brix

Measurement
Range

Refractive index(nD):
1.32422 to 1.58000
Brix : 0.000 to 100.000%

Outputterminals

Printer (for ATAGO
digital printers)
Computer -USB

4 security levels andability to set up to
5 password-protected
profilesSpecifications
Cat.No.

3275

Model name

RX-5000i-Plus

Measurement
system

Optical-refraction critical-angle detection system

Measurement
range

Refractive index (nD) : 1.32422 to 1.58000
Brix : 0.000 to 100.000%

Security features help protect your device

Temperature
control range

5.00 to 75.00°C (No lower than 10°C below orhigher than 55°C above the ambient temperature.)

Environmental
operatingconditions

Temperature 5 to 40°C; Humidity 90%RH andbelow, Altitude 2,000m above sea level

Display method7.5-inch color LCD + touch screen(Automatic Temperature Compensation)
User scale : 100

OutputComputer - USB, Printer and PC (via RS-232C)

Resolution

Refractive index (nD) : 0.00001
Brix : 0.001%
Temperature : 0.01°C

Light source

LED (Approximating to D-Line wavelength)

Materials

Prism : Synthetic sapphire
Sample stage : SUS316

Measurement
accuracy(*repeatability)

Refractive index (nD) : ±0.00002
Brix : ±0.010%
Temperature : ±0.5°C

Power supply

AC100 to 240V 50/60Hz

Mode

MODE-S,1, 2, 3, T

Power consumption 90VA
Dimension
and weight

370(W) ×260(D) × 140(H)mm,
6.6kg (Main unit only)

When using multiple units…
Manual calibration

OCT. 1, 2016

With the manual calibration feature,measurement values can be adjusted to beconsistent with multiple units.

System-level function to limit usagecombined with password protection
gives you control over the device’s
security.

Calibration certificate
A calibration certificate can be ordered with each instrument foran additional charge. Please contact your ATAGO representativefor further details.

*When measuring a standard sucrose solution of up to 50% Brix or standard refractive index solution in MODE-1 at 20°C

B22 Perfect Oil Guide [Food Edition]

Perfect Oil Guide [Food Edition]

B23

Refractometer

DR-A1-Plus

Refractometer

NAR-1T LIQUID

Abbe Refractometer

DR-A1-Plus

Abbe Refractometer

NAR-1T LIQUID

Abbe Refractometer

Original. Irreplaceable.
A True Classic.

Digital display
Suitable with dark colored samples

Analog scale
Reads the Refractive index andBrix of liquid samples

Measurement
Items

Refractive index(nD)
Brix

Measurement
Range

Refractive index(nD) :1.3000 to 1.7100
Brix : 0.0 to 100.0%

Measurement
accuracy

Refractive index :±0.0002 (water at 20°C)
Brix : ±0.1%

Specifications

Refractive index(nD)
Brix

Measurement
Range

Refractive index(nD) :1.3000 to 1.7100
Brix : 0.0 to 95.0%

Measurement
accuracy

Refractive index :±0.0002 (water at 20°C)
Brix : ±0.1%

Specifications

Cat.No.

1311

Cat.No.

1211

Model name

DR-A1-Plus

Model name

NAR-1T LIQUID

Measurement
range

Refractive index (nD) 1.3000 to 1.7100
Brix : 0.0 to 95.0%(ATC is executed at 5 within 50°C)

Measurement
range

Refractive index (nD) : 1.3000 to 1.7100
Brix : 0.0 to 95.0%

Minimum scale

Refractive index (nD) : 0.001

Resolution

Refractive index (nD) : 0.0001

Brix : 0.1%

Measurement accuracy Refractive index (nD) : ±0.0002

Measurement accuracy Refractive index (nD) : ±0.0002

Brix : ±0.1%

Measurement
temperature

Measurement
5 to 50°C
temperature
Thermometer accuracy ±0.2°C

B24 Perfect Oil Guide [Food Edition]

Measurement
Items

Brix : 0.5%
Brix : ±0.1%

5 to 50°C (Temperature range regulated bycirculating constant temperature water bath.)

Thermometer accuracy ±0.2°C
Ambient temperature

5 to 40°C

OutputPrinter DP-22C (Optional) PC (via RS-232C)Power supply

AC100 to 240V, 50/60HzPower consumption

5VA

Dimensions
and weight130(W) ×180(D) ×230(H)mm, 2.5kg (Main unit)
100(W) ×110(D) ×70(H)mm, 0.5kg (Thermometer)

Ambient temperature

5 to 40°C

Power supply

AC adapter (100 to 240V (50/60Hz) AC input)

Power consumption

16VA

Dimensions
and weight130(W) ×290(D) ×31(H)mm, 6.0kg (Main unit)
105(W) ×175(D) ×40(H)mm, 0.7kg (AC adapter)

Perfect Oil Guide [Food Edition]

B25

VISCOTM

Viscometer

VISCOTM

ViscometerNo
No needneed toto worry
worry even
even with
with unstable
unstable oiloil samples
samples

VISCO

TM
TM

Introducing
Introducing aa New
New Type
Typeofof Instrument.
Instrument. Taking
Taking You
You
BeyondBeyond thethe Limits.
Limits.

Using
Using disposabledisposable containers
containers eliminates
eliminates thethe hassle
hassle ofof cleaningcleaning up
up afterafter measurement.
measurement.
Package
PackageA,A,whichwhichincludes
includesaaspecialized
specializedadapter
adapterfor
foruseuse
withwithdisposabledisposablecontainers
containerssuch
suchasaspaperpapercups,
cups,isis
available
availableat
atATAGO.
ATAGO.

VISCO
VISCOTMTM Package
Package AA
VISCO
VISCOTMTM-895-895 VISCO
VISCO Package
Package AA

Cat.No.6810
Cat.No.6810
Cat.No.6830
Cat.No.6830

VISCO™
VISCO™ (Main(Main unit)
unit)
Cup
Cup Adapter
Adapter (with(with 100
100 cups*)
cups*) RE-78141
RE-78141
50
50
paper
paper
cups
cups
and
and
50
50
plastic
plastic
cups
cups
are
are
included.
included.
**
Paper
PaperCup
Cup

Cup
Cupadapter
adapter

Plastic
PlasticCup
Cup

Cup
Cupadapter
adaptersetup
setupexample
exampleUltra-Low
Ultra-Low Adapter
Adapter ((ULA
ULA))-- Sample
Sample Adapter
Adapter forfor Low
Low Viscosity
Viscosity Sample
SampleVarious
Various selections
selections ofof measurement
measurement
Compact
Compact andand easily
easily carried
carriedwithwith one
one handhand
Quick
Quick measurements
measurements anywhere
anywhereAApackage
packagethat
thatcomes
comeswith
withUltra
UltraLow
LowAdapter
Adapter( (ULA
ULA) )forfor
measuringmeasuringlow
lowviscosity
viscositysample
sampleandandVISCOVISCO( (MainMainunitunit) )TM
andandVISCOVISCOTM-895-895( (MainMainunitunit) )isisavailable.
available.
Cat.No.6811
Cat.No.6811
VISCO
VISCOTMTM Package
Package BB
TM
TM
Cat.No.6831
VISCO
VISCO -895
-895 VISCO
VISCO Package
Package BB Cat.No.6831

VISCO™
VISCO™ (Main(Main unit)
unit)
Ultra
Ultra Low
Low Adapter
Adapter ((RE-77120
RE-77120))
Measurement
Measurementof
oflow
lowviscosity
viscosity(1(1toto2,000m·Pas)
2,000m·Pas)isispossible.
possible.
Ultra
UltraLow
Lowadapter
adapter
setup
setupexample
exampleUltra
UltraLow
Lowadapter
adapterTM
One
One Hand.
Hand. OneOne Touch.
Touch. One
One Button.
Button. VISCO
VISCOTM

Set-upSet-up20.0°C
20.0°C

20.0°C
20.0°C

A1L
A1L

200.0rpm
200.0rpm

mPas
558.2
558.2mPas

67.4%
67.4%

Quit
Quit

Measurement
Measurementscreen
screenViscosity(mPa·s/cP)(mPa·s/cP)
Measurement
Measurement Viscosity
Items
Items
TorqueTorque(%)
(%)

Level
Leveladjustment
adjustmentscreen
screen50
50toto200,000mPa·s,
200,000mPa·s,
50
50toto200,000cP
200,000cP
100
100toto600,000mPa·s,
600,000mPa·s, 100
100toto600,000cP
600,000cP
500
500toto2,000,000mPa·s,
2,000,000mPa·s, 500
500toto2,000,000cP
2,000,000cP(1mPa·s=1cP)(1mPa·s=1cP)
TorqueTorque::0.0
0.0to
to100.0%
100.0%(recommended(recommendedtorquetorque::10.0
10.0toto100.0%)
100.0%)ONE
ONE HAND
HAND

TM
ONE
ONE BUTTON
BUTTONTM

VISCO
VISCO isis very
very easy
easy toto set-up.
set-up.
The
The spindle
spindle cancan bebe attachedattached
withwith just
just one
one touch
touch —— simply
simplyinsertinsert thethe spindle
spindle inin thetheinstrument.
instrument. Absolutely
Absolutely nonocomplicatedcomplicated set-up
set-up required.
required.

Measurement
Measurement preparation
preparationcancan easily
easily be
be donedone with
with justjustone
one hand.
hand. Place
Place thethe beaker
beakerunderneathunderneath thethe pre-set
pre-set area
area
andand placeplace thethe instrument
instrument ononthethe stand.
stand. No
No troublesome
troublesomeheightheight adjustment
adjustment
necessary.
necessary.

Operation
Operation requires
requires only
only oneone
dial
dial button.
button. All
All operations
operations
cancan bebe performed
performed with
with thethesimplesimple act
act ofof "sliding""sliding" oror"pushing""pushing" thethe dial
dial button.
button. No
No
more
more accidental
accidental operations
operations
due
due toto pushingpushing thethe wrongwrong
button.
button.

Viscosity
Viscosity::A1
A1
A2
A2
Measurement
Measurement
A3
A3
Range
Range

Options
Options
RE-79100
RE-79100
RE-79101
RE-79101
RE-78141
RE-78141

Specifications
Specifications
6800
6800

6820
6820

Model
Modelname
name

VISCO
VISCOTMTM

VISCO
VISCOTMTM-895-895

Measurement
Measurement
Range
Range

Viscosity
Viscosity

TorqueTorqueTemperature
Temperature
Resolution
Resolution

Viscosity
Viscosity
TorqueTorqueTemperature
Temperature

Measurement
Measurement
Accuracy
Accuracy(Fullscale
Viscosity
Viscosity ±1%±1%(Fullscale) )Temperature
Temperature ±0.2˚C±0.2˚C

A1
A150
50 to
to200,000mPa·s,
200,000mPa·s, 50
50toto200,000cP
200,000cP
A2
A2100
100to
to600,000mPa·s,100
600,000mPa·s,100toto600,000cP
600,000cP
A3
A3500
500 toto2,000,000mPa·s,
2,000,000mPa·s, 500
500toto2,000,000cP
2,000,000cP(1mPa·s=1cP(1mPa·s=1cP) )
0.0
0.0to
to100.0%
100.0%(recommended(recommendedtorquetorque: :10.0
10.0toto100.0%)
100.0%)
10.0
10.0toto40.0˚C/50.0
40.0˚C/50.0toto104.0°F
104.0°F

Speed
Speed

0.5
0.5to
to250
250rpm,rpm,Number
Numberof
ofspeeds
speeds: :20
20

lesslessthanthan 10,000mPa·s
10,000mPa·s: :0.1mPa·s
0.1mPa·s
more
morethanthan10,000mPa·s
10,000mPa·s: :1mPa·s
1mPa·s
0.1%
0.1%
0.1˚C
0.1˚C

B26 Perfect Oil Guide [Food Edition](Light-weight(Light-weightversion
versionwith
withbody,
body,
legs
legsandandstandstandmademadefrom
fromaluminum.)aluminum.)

SampleSample10.0
10.0toto40.0°C/50.0
40.0°C/50.0toto104.0°F
104.0°F
Temperature
Temperaturerange
range
Ambient
Ambient
Temperature
Temperature10
10toto40°C
40°C

ComputerComputerOutput
OutputOutputOutput: :USB
USB--PC
PC

Power
Powersupply
supplyDC6V
DC6V(AA(AAalkaline
alkalinebatteries
batteries1.5V×4)
1.5V×4)
AC
ACadapter
adapter: :AC100
AC100toto240V,
240V,50/60Hz
50/60Hz

Dimensions
Dimensions
andandWeight
Weight(W)×120(D)×200.6(H)mm(Mainunit)120
120(W)
×120(D)×200.6(H)mm(Main
unit)
1.2kg
1.2kg(excluding(excludingbatteries,
batteries,spindles
spindlesand
andtemperaturetemperaturesensor)
sensor)(Stand+screw)
0.5kg
0.5kg(Stand+screw)

Measurement
Measurement

TM
TM

TM
TM

Part
PartNo.
No.

Cat.No.
Cat.No.

Preparation
PreparationONE
ONE TOUCH
TOUCH

AAfully
fullydigital
digitaldisplay
displayallows
allowsfor
foranyoneanyonetotoquickly
quicklyand
andeasily
easilyread
readresults.
results.

Part
PartName
Name
BeakerBeakerPart
PartNo.
No.
SS(0.5oz/15mL)(0.5oz/15mL)(3.4oz/100mL)
LL(3.4oz/100mL)

Cup
CupAdapter
Adapter(with(with100pcs)
100pcs)**50pcs
50pcsofofpaper
papercups
cupsandand50pcs
50pcsofofplastic
plasticcups
cupsareareincluded.
included.

RE-79102
RE-79102
RE-79103
RE-79103(3oz/90mL,100pcs) )Paper
PaperCup
Cup(3oz/90mL,100pcs(3oz/90mL,100pcs) )Plastic
PlasticCup
Cup(3oz/90mL,100pcs(ULA) )--Sample
Ultra-Low
Ultra-LowAdapter
Adapter(ULASampleAdapter
Adapterfor
forLow
LowViscosity
ViscositySample
SampleRE-77120
RE-77120

RE-77107
RE-77107
RE-77121
RE-77121(ULA)-)-Sample
Ultra-Low
Ultra-LowAdapter
Adapter(ULASampleAdapter
Adapterfor
forLow
LowViscosity
ViscositySample
SampleCylinder,Cylinder,Cylinder
Cylinderguide,
guide,Extension,
Extension,ULULBaseplate,
Baseplate,
Hook,
Hook,Hook-holder,
Hook-holder,UL
ULSpindle
Spindle(Hook,Hook-holder
UL
ULSpindle
Spindle(Hook,
Hook-holder) )(Cap,O-Ring
CylinderCylinder(Cap,O-Ring) )SpindleSpindleRE-77104
RE-77104
RE-77105
RE-77105
RE-77106
RE-77106SpindleSpindle

A1
A1
A2
A2
A3
A3

Part
PartName
NameStandard
StandardLiquid
LiquidRE-89010
RE-89010(ULA) )
Standard
StandardLiquid
Liquid(ULA

RE-89011
RE-89011
RE-89012
RE-89012
RE-89013
RE-89013
RE-89014
RE-89014
RE-89016
RE-89016

Standard
StandardLiquid
Liquid(NIPPON(NIPPONGREASE
GREASECO.,
CO.,LTD.
LTD.) )

(NIPPON(NIPPONGREASE
GREASECO.,
CO.,LTD.
LTD.) )

RE-89017
RE-89017
RE-89018
RE-89018
RE-89019
RE-89019
RE-89020
RE-89020
RE-89021
RE-89021
RE-89022
RE-89022

JS2.5
JS2.5
JS5
JS5
JS10
JS10
JS20
JS20
JS50
JS50
JS200
JS200
JS500
JS500
JS1000JS1000JS2000JS2000JS14000
JS14000
JS52000
JS52000
JS160000
JS160000

Temperature
Temperaturesensor
sensor
RE-75540
RE-75540

Temperature
Temperaturesensor
sensorPerfect Oil Guide [Food Edition]

B27

OPTIONS
Sucrose Solutions (for Brix confirmation)

DOM

Strap (short)Part No. RE-79430

PAL<Analog Hand-held, PAL, NAR, RX series (excluding RX-007α)>
RX-007 )><High Accuracy (RX series)>

Part No.

Part nameContents

Part No.

Part nameContents

RE-110010

10% Sucrose Solution (±0.03%)

Approx.5mL

RE-111001

10% Sucrose Solution (±0.01%)

Approx.5mL

RE-110020

20% Sucrose Solution (±0.03%)

Approx.5mL

RE-112001

20% Sucrose Solution (±0.01%)

Approx.5mL

RE-110030

30% Sucrose Solution (±0.03%)

Approx.5mL

RE-113001

30% Sucrose Solution (±0.01%)

Approx.5mL

RE-110040

40% Sucrose Solution (±0.04%)

Approx.5mL

RE-114002

40% Sucrose Solution (±0.02%)

Approx.5mL

RE-110050

50% Sucrose Solution (±0.05%)

Approx.5mL

RE-115002

50% Sucrose Solution (±0.02%)

Approx.5mL

RE-110060

60% Sucrose Solution (±0.05%)

Approx.5mL

30mL
5mL

7mL

* warranty period
for these solutions
is 6 weeks.

<Low concentration (RX series)>
Part No.

Part nameContents

RE-110250

0.25% Sucrose Solution (±0.005%)

Approx.5mL

RE-110500

0.50% Sucrose Solution (±0.005%)

Approx.5mL

RE-111000

1.00% Sucrose Solution (±0.005%)

Approx.5mL<Request Accuracy>

PAL-case

Part No. RE-39409

PAL Silicone Cover

Strap

Part No. RE-39413

MAGICTM

Part No. RE-39410

Part No. RE-39446

Small Volume
Sample Adapter

Custom concentrations are available upon request. Accuracy and prices will vary byconcentration. Contact ATAGO for more details.

Part No. RE-39412

Test Pieces

MASTERMASTER Daylight plate

Small Volume
Daylight plate

For metal
body model

For metal
body modelPart No. RE-2315-60M

For metal
body model

For plastic
body model

For plastic
body modelPart No. RE-2315-61M

Part nameContents<DOM>

RE-1195

Test Piece A (nD 1.516)

with m-naphthalene 4mL

Part No.

Part name

RE-1197

Test Piece C (nD 1.620)

with m-naphthalene 4mL

RE-99300

DOM-24 Standard Liquid

VISCOTM Package A

Part No. RE-2391-67M

RX

Part No.

PackagePart No. RE-2311-67M

For plastic
body modelStandard Liquid

Cat.No.6810•VISCO (Main unit)•Cup Adapter (with 100 cups) RE-78141
TM

Please use when taking readings of volatile samples

VISCOTM-895 Package A
MAGICTM

Part No. RE-56180 MAGICTM(Metal)Cat.No.6830•VISCOTM-895 VISCO Package A (Main unit)•Cup Adapter (with 100 cups) RE-78141

MAGICTM

Part No. RE-56185 MAGICTM

Cup Adapter

Paper Cup

Plastic Cup

Cup adapter
setup example*50 paper cups and 50 plastic cups are included.

(Plastic)

Digital Printers

VISCOTM Package B

Cat.No.6811•VISCO (Main unit) + standard accessories•Ultra Low Adapter (RE-77120)
TM

Intended models

Power supplyPower
consumption

Dimension and weight

VISCOTM-895 Package B

Thermal printers (thermal paper compatible)
DP-63
DP-63(C)Cat.No.3118
Cat.No.3136

RX-i series
DR-A1-Plus

Cat.No.6831•VISCO -895(Main unit) + standard accessories•Ultra Low Adapter (RE-77120)
TM

AC adapter(Input voltage : AC100 to 240V)

13VA

17×16×7cm, 580g
(Main unit only)

AC adapter(Input voltage : AC100 to 240V)

7VA

11×18×9cm, 470g
(Main unit only)

Ultra Low adapter

Ultra Low adapter
setup example

Dot matrix printers (plain paper compatible)
DP-AD

Cat.No.3123

RX-i series

B28 Perfect Oil Guide [Food Edition]

Perfect Oil Guide [Food Edition]

B29

User Testimonials Testimonials from customers using our products
From Our Frying
Oil Monitor Users

DOM-24

George Chiala Farms, Inc.
At our company we roast diced garlic and thin-sliced onion in
canola oil and sunflower oil.
We did a few trials where we sent out samples of our used oils toexternal labs for testing where they would test for the acid value
and peroxide value. Including the time taken to send and test the
sample, however, no trial came back with results in a timeframe
we were satisfied with. Not to mention that the results that we got
did not feel, to me, relevant to usage period or usage frequency ofthe oil. I was under the impression that the more you used the oil,the more it degraded which the results did not show.
When we tested the DOM-24, we got instant results and we
could see the TPM and AV values going up as we continued touse the oil. We just set the upper limit on AV and TPM values tomake sure we are not using bad oil. The DOM-24 is easy to use,
gives results quickly, and gives us a good grasp on our oil quality.
It meets all of our requirements.
Now we have the power to maintain a high oil quality in our
process.

Testimonial froma refractometercustomer

RX-5000α

Vegetable oil production company
When checking our vegetable oils (quality control), one unit wemeasure is Refractive Index (RI). In Japan, the standards for
consumable vegetable oils are decided by Japan AgriculturalStandards (JAS). For example, the RI at 77ºF (25ºC) for
consumable rapeseed oil is set to 1.469 to 1474. At the testing
room in our factory we measure the RI once manufacturing iscomplete and before it is poured into cans or PET bottles.
Previously, we had been using an Abbe Refractometer connected
to a constant temperature water bath set to 77ºF (25ºC) in orderto take measurements, but we have switched over to using theautomatic and digital RX-5000α. With that, once we put the oil on
the prism and push a button, the measurements only take a feelseconds to appear on the screen. Ours is connected to a printertoo, so we can keep a record of the RI measurements.
The RX-5000 α also has a Peltier sensor on the prism so we canset a target temperature of 77ºF (25ºC) and the instrument does
the rest for us, no more need for a water bath. We have to use arefractometer in our business and with how convenient the
RX-5000α is, we love using it.
We’ve also recently heard about ATAGO’s VISCO unit. JAS does
not have viscosity standards, but it would be useful information for
QA purposes. We are planning on borrowing a demo unit soon.

B30 Perfect Oil Guide [Food Edition]

Please turn over and flip upside down from the next page.