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Natural Antioxidant for Frying Oil

Frying is one of the oldest and simplest methods of food cooking. Fried products remain popular, despite the trend toward low-fat foods. This popularity mainly originates from the speed at which the food can be cooked as well as the savory taste of fried products. In recent years, there is an increase in the adoption of premium vegetable oil, such as sunflower and rapeseed oil which has higher unsaturated fat content but shorter frying life.

Deep frying brings about a pleasant change of flavor, texture, and color in the food. Unfortunately, it also leads to undesired chemical and physical changes that affect both the quality of the deep frying medium and the fried food. Frying is a complicated, multi-factor process where the frying oil undergoes a complex series of oxidation reactions.

FORTI-FRY™ is a natural combination consisting of tocopherol-rich extract and specialty oils that significantly provides a frying life extension of oil by preventing the formation of undesirable compounds and off-flavors. Furthermore, the emulsifier system of FORTI-FRY™ decreases the amount of foaming during frying and provides an optimal heat transfer which results in even browning of the food from the first batch onward.

FORTI-FRY™ provides the frying industry with a proprietary, heat-stable solution that withstands the rigors of high-temperature processing and maintains the quality and nutritional value of the frying oil and the fried products, as expected by the consumer.

The concentration of total polar compounds (TPC) and dimerized and polymerized triglycerides (DPTG) are widely accepted parameters to decide whether or not the used oil should be replaced.


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