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Antioxidant claimed to prolong oil frying life

By Noli Dinkovski contact

- Last updated on GMT

Forti-Fry: can also promote heat transfer, resulting in fried food being browned more evenly
Forti-Fry: can also promote heat transfer, resulting in fried food being browned more evenly
A natural antioxidant designed to improve the oxidative stability as well as the general performance of frying oils has been launched by Kemin.

Targeted at the growing pre-fried snack product market, Forti-Fry is said by the company to prolong the frying life of oil while decreasing the amount of foaming.

It can also promote heat transfer, resulting in an even browning of the fried food from the very first batch onwards, claimed Stefaan Van Dyck, president of food technologies at Kemin Europe.

“Manufacturers launching these new fried products will benefit from adding Forti-Fry into their frying oil as it allows them to decrease cost – and at the same time, increase product quality,”​ he added.

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