Recommended antioxidants
- Antrancine 220
- Phytrox Rosemary range
- Tocomix range
- Decafry
Frying oils and fats are exposed to very high temperatures, often for prolonged periods. They need to be particularly resistant to oxidation as heating increases the speed of oxidation and limits the antioxidants that can be used.
An ideal frying oil would have the lowest possible iodine value, indicating it is low-saturate with ultra-high oleic (>90%) and very low linolenic (<0.5%) fatty acid content. Addition of suitable antioxidants can significantly extend the working life of such frying oils.
The Dekafry products turn conventional vegetables oils into high performance deep-frying oils with best properties regarding heat stability, oxidation stability and general performance in the deep-frying oils. Dekafry is a natural food ingredient containing plant-extracts rich in tocopherols, citric acid, emulsifiers and ascorbyl palmitate.
- Extreme slow down of the oil degradation
- Enhancement of the heat transfer between food and oils
- Reduced formation of brown deposits in deep-fryers
- Reduced formation of health hazardous degradation products
- Higher smoke point of the oil
- Constantly high product quality even with fresh oil regarding crispness, fat content, taste, texture and aroma
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