Protection of 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.
As the health reputation of poly-unsaturated fats has grown, food manufacturers are exploring the opportunity to use fish oil for frying purposes. Unfortunately, the many poly-unsaturated fats in fish oil are highly sensitive to oxidation. The use of an antioxidant can offer a solution.
To prolong the frying life of a frying blend of vegetable oils and salmon oil, the natural antioxidant FORTI-FRY was tested at 0.15 % and 0.30 % dosage rates. The frying life of the treated salmon- and vegetable oil blends was compared an untreated reference, and with the pure reference vegetable oil blend.