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Effectiveness on used frying shortening/oil:

• Reduces FFA (free fatty acids) up to 0.6%
  • The reduction in FFA varies depending on the type and condition of the shortening/oil
• Removes off-odor and off-flavor compounds which develop during the frying process
  • The off-odors and off-flavors in fired foods are a result of volatile and non-volatile chemical compounds which develop in the shortening/oil when high frying temperatures combine with oxidation and moisture released from the food.
• Removes polymerized and alkaline (surfactant-like) matter
  • If the polymerized and alkaline matter are not filtered out, the heat transfer between the food and shortening/oil is greatly reduced which results in greasy food with poor quality food texture.
• Extends the shelf life of packaged fried foods by removing the complex oxidized compounds in the shortening/oil
  • The oxidized compounds in the shortening/oil cause the food to develop off-quality odors and flavors during storage which greatly reduces the shelf life of packaged snack foods and pre-fried prepared foods.
• Extends shortening/oil frylife by reducing/removing free fatty acids along with oxidized, alkaline, and polymerized compounds which cause the shortening/oil to smoke and foam