Extend the Life of Cooking Oil – Tips for Optimum Deep Frying Conditions

Temperature is the leading cause of rapid increase in the deterioration of deep fryer cooking oils. Oil deterioration becomes more rapid at 180/185′ celsius and is only tolerable up to 165/170′ celsius. With deterioration, the oil molecule begins to break down and free fatty acids (FFA’s) are formed. These FFA’s in your deep fryer cooking oil are what will impact your food quality.

Water is the major component of food and boils at 100′ celsius. Depending on the food being cooked, this means that it will begin to cook at around 100′ celsius. The heat from burners is transferred to the food via fats and oils, and the effect it has on the cooking process depends on two factors:

• Difference in temperature between the food and the cooking oil – heat enters food faster, thus cooking faster, the higher the temperature of the oil.
• Heat transfer coefficient of the surface in which the food is in contact. If the food is surrounded by a layer of insulation, it will reduce the rate at which heat moves across the surface

So  in a nutshell, cooking time becomes longer the older your oil gets because there is poorer heat transfer across the surface of the foods.

So, how can one bring down the cooking time? The cooking temperature must be increased.

As can be observed in many fast food outlets, food deteriorates as the oil ages, becoming greasier and far less appetising. This produces a lack of consistency and quality in taste between meals, leading to dissatisfied customers. All it takes is one bad meal to lose a customer’s trust in your brand.

Fry cooks often guage the quality of oil by the oil colour, however this is not true nor accurate. Various oils darken under heat in different ways. For example, palm oil is well known to darken quickly, whilst others can take much longer.

As a result, one should consider another solution – especially with the rising cost of deep fryer cooking oils. We can improve the heat transfer coefficient by moving the heat from the oil to the food at a lower temperature, thus reducing the rate of deterioration that causes your high oil usage by reducing the frequency of throw aways.

The main point to understand is that, the heat flow into the food reduces as your deep fryer oil ages. The fresher the oil, the higher the heat flow. Something like frying spiced fries as opposed to normal fries, causes the oil to deteriorate faster.

Effects of Additives on Your Deep Fryer Cooking
Oil and Food Quality

Efficient cooking can actually still be achieved in oils with high free fatty acids, but metallic materials and trace metals introduced with food coating, batters and salt causes a problem. The reaction of these with the free fatty acids produces surfactants and soaps to develop which wet the food surface. The surface of the food to be deep fried is then affected

The presence of surfactants and soaps in your fryer oil will have 2 effects:

• The free movement of fat into the product, and water out of the product.
• The wetted surface prevents heat from efficiently transferring into the food.

The result of this? Dry, uncooked or unevenly cooked food which is left burned on the outside and with more fat on the inside. Yuck.

What is the solution?

The solution is to remove as much of the surfactants and soaps that are produced in your fryer oils as possible as and when they are produced.

By using either Miroil Fryliquid or Miroil Frypowder, this can be achieved.

They are surface active absorbents which have been treated with a citric acid that, when mixed with the fryer oil, they absorb surfactants and soaps. This continues to take place throughout the day as your frying continues. The oil is controlled and the absorption into the food is minimised, thus producing a better end product and a longer fryer oil lifespan – far more cost effective than throw outs!

Introduce Fryer Oil Antioxidants and Filter Aids

To prevent rancidity, your fryer cooking oil is supplied by your oil company containing an antioxidant. These antioxidants are boiled off when the oil is used for the first time and heated above +- 150′ celsius.

Both Miroil Fryliquid and Miroil Frypowder contain antioxidants which are continuously active in the frying oil up to 180′ celsius. When the Miroil programme is used you are ensured to reduce the rate at which your deep fryer oil goes rancid.

Miroil Frypowder is a completely food safe fry oil powder. Unlike other fry powders, it can be left in the fryer oil without the need to filter it out and does not stick to the food whilst it is cooking. It will not cause any harm if it does land up on the food, but could just make it feel a bit gritty.

Both Miroil Fryliquid or Miroil Frypowder reduce the soap and surfactants in your deep fryer oil and the build-up of carbon deposits on the fryer walls, avoiding boil outs and leaving your deep fryers all round cleaner. Miroil Frypowder also acts as a deep fryer oil filter aid and assists in the removal of particles while filtering your deep fryer frying oil.

Buy Miroil Frypowder and Fryliquid Online

Leave here with the following secrets to optimum deep frying:

• Learn how to most effectively filter your deep fryer oil and do it daily, either manually or with a deep fryer oil filtration machine.
• Filtration alone does not remove the soluble breakdown material. Use Miroil Fryliquid or Miroil Frypowder in your fryer oil to absorb soluble surfactants and maintain high food quality
• Always monitor your oil temperature and maintain it in the 170′ celsius range to reduce the rate of oil break down.