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Cooking oils have a relatively short working life. Off-flavors and odors build up in fats and oils as food is processed. As oil deteriorates, it affects food quality and shelf life.
During the cooking process, contaminants form in the oil. It is these contaminants - not the oils themselves - that degrade product flavor, color and stability. Among common contaminants are free fatty acids (FFAs), polar compounds, soaps and trace metals.
BRITESORB® selective adsorbents maintain oil quality by controlling the build up of contaminants. Food processors have reported a variety of benefits, not only in food quality but also in processing operations.
Benefits include:
- Increasing the useful life of cooking oils as much as 200% or more
- Reduced sticking of fried food to processing equipment
- Significantly lowered oil absorption by food
- Reduced foaming
- Decreased odor and smoking from processed oil
- Improved oil color
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