In this insightful study, Kemin researchers explore how the quality of frying oil impacts the oxidative stability and shelf life of deep-fried tortilla chips. The findings reveal that chips fried in abused oil degrade rapidly, becoming rancid and losing sensory appeal within weeks. However, when the oil is treated with FORTIUM RG20 Liquid, a natural flavouring, the chips maintain freshness and flavour twice as long.
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- United States
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South America
EMENA
Sub-Saharan Africa
Russia
South Asia
Asia Pacific
China
Global
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Through this case study, you will learn:
- Oil quality matters: Chips fried in degraded oil spoil quickly and lose flavour.
- FORTIUM RG20 Liquid improves stability: Treated oil maintains freshness and reduces oxidation.
- Shelf life is extended with FORTIUM RG20 Liquid: Chips fried in stabilized oil stay acceptable for twice as long.
- The cleaner label solution is FORTIUM: Supports healthier frying with natural antioxidant protection.
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