The 3 Enemies of Healthy Oil
Frying oils undergo certain chemical reactions during use. The most important changes occur as a result of interaction with shortening’s three main enemies. They are Heat, Air, and Water.
Heat
Heat is unavoidable when frying. Heat causes polymerization, which is the reaction of fat with itself. Polymerization causes foaming which can be seen in the fryer. Overheating, hot spots, holding oil idle at frying temperatures for long periods of time, adding used oil, and failure to clean vats all help to polymerize the oil.
Air
Air is also an unavoidable part of the frying process; however, steps can be made to reduce the amount of air. Oxidation of the oil is the reaction of the frying oil with air. This reaction is greatly accelerated when the oil comes in contact with air both at its surface, during normal frying, and when filtering. The presence of trace metals, the turnover rate of frying oil (fry life), a fryer sitting idle at frying temperatures for long periods of time, traces of food particles, and excessive aeration (i.e. – circulating the oil too long during the filtration process, allowing oil to splash when refilling the fryer, etc.) all contribute to the oxidation of the oil.
Water
Water and oil have never been a good mixture. Hydrolysis is the reaction of water with the frying oil which forms free fatty acids. The rate of increase of free fatty acids depends upon the types of food being fried (i.e. – frozen foods with excessive ice), the introduction of water to oil from the cleaning of the filter machine, and the presence of crumbs and burnt food particles (carbon) in the fryer. When these particles become oxidized they can directly affect the quality of the shortening.
Key Points for Using Gycor’s Filter Powder Pads
- A shorter filtration circulation time (5 minutes) means less chance for excessive aeration.
- Powder impregnated in pads ensures the filtration of oil with a highly effective powder to counteract the chemical reactions and remove the oxidized matter.
- Convenient one-month supply packaging enables managers to monitor daily filtration and ensure consistent treatment of the oil.
- Less add-back in fryers reduces excessive top-off with the more expensive oil while at the same time making the fried foods less greasy, better tasting, and more uniform in food color.
