Extending Shelf Life of Frying Oils

MARKOVCI, SloveniaAn oxidation management system from Vitiva, SyneROX® HT, extends shelf life of frying oils. Adding SyneROX® HT to fresh frying oil reduces the formation of polar compounds and extends its shelf life up to 100%, depending on the oil type. In addition, the oil is protected against oxidation and hydrolysis. Most importantly, it doesnt change the taste or odor of the final product.

Frying oil deteriorates due to high frying temperatures, and water, air and other compounds that are present in the fried food. The hydrolysis, oxidation, polymerization, isomerization and cyclization are common chemical reactions in frying oil that produce both volatile and nonvolatile compounds. These products affect the functional and nutritional quality of frying oil and therefore also change the taste and odor of the fried food.

The quality of frying oil or its usage rate is usually measured by the amount of free fatty acids and by the polar compounds value. The contents of free fatty acids and polar compounds increase with frying time as a result of oil hydrolysis and degradation of hydroperoxides and/or dimerization or polymerization, respectively," says Ohad Cohen, CEO of Vitiva. Our advanced Oxidation Management System solves this problem by significantly reducing the polar compounds formation and protecting the oil against oxidation and hydrolysis. The heat stability of the active ingredients remains and keeps their high performance in frying oil.