Adsorbent antioxidant provides optimum frying in restaurant and fast food fryers

Frying fats and oils have a finite and relatively short useful life. The sensory quality of the food diminishes until the oil is discarded. With traditional frying practices there is a “dilemma to choose” when the oil has reached the end of its useful life because of diminished food quality and/or legal restrictions. This report describes an adsorbent antioxidant product that is able to provide true optimum frying where the sensory quality of food and oil is consistent and high. Wasted oil is diminished, the oil absorption of food is reduced, and more heat is delivered to the center of foods while cooking with lower than usual oil temperatures. The formation of carbon and polymer gum deposits on fryer surfaces is arrested. The polar content of the oil is always within required regulatory limits. The underlying principles of oil management with the adsorbent antioxidant provide new insights into the frying process.