Use of the Viscofrit to determine the moment of discarding the thermoxidized beef tallow




Beef tallow, Frying, Polar compounds, Viscofrit


Due to the difficulty in determining polar compounds (PC) using the IUPAC method 2.507, simple and low cost devices for in situ determinations, such as Viscofrit, are commercialized for fried food processing establishments. This device is calibrated for oils but not for fats, such as beef tallow, since materials with a high melting point are rarely used worldwide. A large dispersion was observed in the measurements made with Viscofrit at 48 °C on thermoxidized beef tallow. The maximum emptying time was reached at about 6 hours of thermoxidation, at which point the fat still does not reach the maximum PC level allowed. In this test, a great dispersion in the data and a high percentage of “false values” were observed, which may be due to the presence of fatty solids at the measurement temperature, which affect the emptying time. In order to use Viscofrit for fats, such as beef tallow, it is suggested to perform a calibration at a temperature outside the range established by the manufacturer which ensures the absence of fatty solids, in this case 60 °C. Under these conditions, a maximum emptying time of 37 seconds was obtained.


Download data is not yet available.


Castellón-Arnau A. 1999. Dispositivo medidor de la alteración de aceites comestibles recalentados. Patent ES 1 043 160U.

Decreto N° 291/012 de 30/08/2012. Modificación del Reglamento Bromatológico Nacional 315/994. Uruguay. (http://www.

Grompone MA. 1989. Physicochemical properties of fractionated beef tallows. J. Am. Oil Chem. Soc. 66, 253-255.

Grompone MA. 2010. Properties and uses of beef tallow. In: Tomás M. C. (Ed.). Advances in Fats and Oils Research. Transworld Research Network, India, pp. 165-178. ISBN- 13: 978-8178954721

IUPAC 1992. International Union of Pure and Applied Chemistry. Standard methods for the analysis of oils, fats and derivatives, 7th Edition. Ed.: Pergamon Press, Oxford.

Marmesat S, Rodriguez E, Velasco J, Dobarganes C. 2007. Quality of used frying fats and oils: comparison of rapid test based on chemical and physical oil properties. Int. J. Food Sc. Techn. 42, 601–608.

Pinchak Y, Merlinski N, Pardo MJ, Grompone MA. 2013. Study of the stability of beef tallow at high temperatures and comparison with other fatty materials. J. Food Sci. Engin. 3, 430-434.

Segura N, Claro da Silva R, Schäfer de M. Soares FA, Gioielli LA, Jachmanián I. 2011. Valorization of Beef Tallow by Lipase-Catalyzed Interesterification with High Oleic Sunflower Oil. J. Am. Oil Chem. Soc. 88, 1945-1954.



How to Cite

Segura N, de Oliveira L, Pinchak AY, Grompone MA. Use of the Viscofrit to determine the moment of discarding the thermoxidized beef tallow. grasasaceites [Internet]. 2018Dec.30 [cited 2021Jun.25];69(4):e280. Available from: