Fry life

The impurities in the oil can be removed more effectively by treating the oil with treatment powders. Some of these materials remove the soap and polar compounds from the oil. This can significantly improve the fry life for the oil. 

Foaming in the fryer, increasing oil oxidation and reducing its fry life. 

In many operations, an oil treatment system is used. This takes out the fines and treats the oil to reduce free fatty acid, color, and oxidized material and soap from the fryer oil. This has been proven to improve the fry-life for the oil and extend product shelf life. The oil can be treated at the end of frying or during frying. In the former case, a batch system is used. In the latter case, a small amount (typically 5%) of the fryer oil is treated through a system. 

The fry life of the oil is further improved by timely and proper sanitation of the frying system. This involves washing the frying system with caustic or sanitation chemicals, rinsing, and neutrahzation of the residual soap or caustic left in the system after rinsing the fryer post the caustic wash. 

The combination of high oleic acid and low Unoleic add, with the conventionally low-saturated fatty acid content, is the key to the very measurable benefits of the Omega-9 oils for the food industry, that is, improved oxidative stability resulting in longer shelf life, and longer fry life, as well as clean and bland taste profile. Table 5.6 shows some physical and chemical properties of these oils. 

In general, fry life is defined as the number of days that the oil can be used in the frying operation— without any notieeable change in the taste and texture of the finished food—before the oil has to be disearded. There are several metrics available to measure the fry life of the oils, ineluding total polar materiaL free fatty adds, colour of the oil, colour of the food, oil viseosity, oil smell and taste and so on. 

Cottonseed oil has always been a pr ium oil for food applications, specifically for flying because of its neutral flavor and extended fry life. A few years ago snack manufacturers... 

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