Deep frying has been known since ancient history and brings about an attractive change of flavour, texture and colour in the food. However, deep frying also leads to undesired chemical and physical changes that affect both the quality of the frying medium and the fried food. Furthermore, frying oil, especially in liquid form, is more sensitive to oxidation.
The colour of frying oil will become more intensive and darker and is highly affected by the type of food being fried. Yet, oil can turn dark quickly, while still having a good oxidative status. On the other hand, chemical parameters such as polar compounds and anisidine value will increase when frying oil becomes rancid.
Protect frying oils in a natural way
“Synthetic antioxidants such as Tertiary Butylhydroquinone (TBHQ) can be used to extend the shelf life of frying oils but are less effective at deep frying conditions. Furthermore, there is a clear trend towards natural solutions. With this trend in mind, Kemin developed FORTI-FRY Liquid, a natural antioxidant consisting of tocopherol rich extract, specialty oils and an innovative emulsifier system to protect the frying life of oil”, said Waut Dooghe, Kemin’s Sr. Research Associate for 17 years and oils & frying expert.