Deep-frying is a very effective and popular method of cooking that provides a tasty and relatively inexpensive product. The quality of the finished product, however, is dependent on the quality of the oil in which it is fried. Although deep frying is a simple process, the changes that take place in oil during frying are very complex and destructive. The ability to control the rate of these changes affects the success and profitability of a frying operation.

Controlling the build-up of degradation byproducts in solution with frying oil is a key factor in keeping food quality up and costs down. Filtering suspended food particles from oil helps. However, only by reducing the amount of polar compounds in solution can the quality of the finished product be improved.

Reducing this concentration of polar compounds in frying oil can be achieved in two ways: one can either dilute used oil with fresh oil and discard frequently: or selectively remove polar compounds from used oils. The first way is easy but expensive. The second way is both easy and economical with DALSORB.

The Process

Frying oil undergoes tremendous stress during the frying process. Fried food processors and snack manufacturers are presented with the challenge of balancing the health demands of consumers with frying process efficiency and finished product stability.

DALSORB Oil Purifier, manufactured by The Dallas Group of America, helps to preserve the stability of frying oil to reduce or even prevent oil discards while maintaining finished product quality.

“Instead of replacing frying oil frequently, we maintain the oil quality for a more consistent food product,” says Kevin Ryan, Director of US Sales at The Dallas Group. “Our clients save 4-8 times of their oil costs with our highly effective powder-based solutions.”

Filter paper, screens, or cartridges can only remove crumbs and debris. In order to best maintain high-quality frying oil, it is necessary to remove not only the debris, but also the soluble degradation by-products. DALSORB removes undesirable compounds like off-flavors, odors, off-colors, free fatty acids, and polar contaminants from edible oils to reduce or eliminate oil discard while improving overall product quality.

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