FRI-MOR™ Filtration Powder:
The Absorbent Advantage
Effectiveness on used frying shortening/oil:
Reduces FFA (free fatty acids) up to 0.6%
The reduction in FFA varies depending on the type and condition of the shortening/oil
Removes off-odor and off-flavor compounds which develop during the frying process
The off-odors and off-flavors in fired foods are a result of volatile and non-volatile chemical compounds which develop in the shortening/oil when high frying temperatures combine with oxidation and moisture released from the food.
Removes polymerized and alkaline (surfactant-like) matter
If the polymerized and alkaline matter are not filtered out, the heat transfer between the food and shortening/oil is greatly reduced which results in greasy food with poor quality food texture.
Extends the shelf life of packaged fried foods by removing the complex oxidized compounds in the shortening/oil
The oxidized compounds in the shortening/oil cause the food to develop off-quality odors and flavors during storage which greatly reduces the shelf life of packaged snack foods and pre-fried prepared foods.
Extends shortening/oil frylife by reducing/removing free fatty acids along with oxidized, alkaline, and polymerized compounds which cause the shortening/oil to smoke and foam