FORTI-FRY™ - Superior Frying Oil Protection
Frying is one of the oldest and most known way of cooking. Fried products are still quite popular, despite the consumer trend to food products with a low-fat content. This popularity is mainly linked to the speed at which the food products can be prepared as well as the pleasant assets of fried products. However, there is also a trend towards the consumption of healthy vegetable oils, which have a more reduced frying life.
Deep frying indeed offers about an attractive development of flavour, texture and colour in the food. Unfortunately, it also leads to unwanted chemical and physical modifications that affect both the quality of the deep-frying medium as well as the deep-fried food product. Frying is a complex, multi-factor process where the frying oil undergoes several oxidation reactions.
FORTI-FRY is a natural antioxidant consisting of tocopherol rich extract and specialty oils that significantly extends the life cycle of the frying oil by preventing the development of undesirable compounds and off-flavours. Furthermore, the emulsifier system of FORTI-FRY decreases the level of foaming during frying and offers an optimal heat transfer resulting in even browning of the food as from the first batch.
FORTI-FRY offers the frying industry a proprietary, heat stable product that withstands the rigours of high-temperature processing and maintains the quality and nutritional aspect of the frying oil and the fried products, as wanted by the consumers.
The concentration of total polar compounds (TPC) and dimerised and polymerised triglycerides (DPTG) are widely accepted parameters to determine whether the used frying oil should be replaced.
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