Optimize Your Cooking Oil for Better Quality and Shelf Life of frying snacks

If you're in the snack food industry, you know that the quality and longevity of your cooking oil can make or break your product. Whether you produce potato chips, extruded snacks, tortilla chips, or nuts, optimizing your cooking oil is crucial. Here's a brief overview of the essential points to optimize cooking oil from the article published on Snacks Magazine summer edition, the prime vehicle of communication for the European Snacks Association (ESA).  

You can download the article in full here

• Oil Type: Understanding the chemical composition of different oils is essential. Oils are categorized by their fatty acid composition, which includes saturated fats, monounsaturated fats, and polyunsaturated fats. For instance, olive oil is rich in monounsaturated fats, while sunflower oil is high in polyunsaturated fats. The iodine value, which measures the degree of unsaturation in the oil, helps predict its oxidation and degradation rate.
• Rate of Oil Degradation: During the frying or roasting process hydrolysis of the oil takes place. This process involves the breakdown of triglycerides (the main component of cooking oils) into free fatty acids (FFAs) and glycerol. Monitoring FFAs is critical, as high levels can reduce frying efficiency and product quality. 
• Product Oil Absorption: Oils with higher unsaturation are more prone to oxidation and hydrolysis, leading to increased oil absorption by the product. This results in higher oil costs and more FFAs in the finished product.
• Rate of Oil Rancidification: The peroxide value (PV) and p-anisidine value (AV) are primary indicators of oil rancidification. Elevated levels indicate oxidation, leading to reduced shelf life and quality. 

1. Choose the Right Oil: Select your cooking oil based on its iodine value to understand its long-term frying behavior.
2. Consistent Testing: Regularly test each incoming oil lot for FFAs to ensure it meets quality specifications and hasn't been previously used.
3. Monitor Degradation Markers: Keep track of FFA, PV, and AV levels consistently. 

You can use the CDR FoodLab® for real-time quality control.

The measurement of Iodine Value on the CDR FoodLab® takes 3 minutes, requires no official chemistry training, and is aligned with the AOCS method 1c-85.

The CDR FoodLab® can quickly and accurately measure FFA levels on production line, helping you maintain oil quality and offers quick testing for Peroxide Value and Anisidine Values, ensuring you maintain optimal oil quality.

Treat your oil with FILSORB® when FFA levels reach 0.3%-0.6%. FILSORB® can remove up to 80% of FFAs, impurities, and other degrading compounds, extending the life of your cooking oil and improving product quality.