Devoting largely to upgrading the nutritional quality of processed foods through enrichment / fortification technologies for the last 20 years, M/s ELPELABS are In the forefront in this highly specialized area of food processing, helping out more than 50 industries in the small, medium as well as large scale sectors. Today they can provide tailor made pre-mixes of vitamins, minerals, antioxidants, stablisers, modifiers etc in any combinations with guaranteed results.
The quality of fried product has several dimensions, which include:
While first three parameters can be controlled by recipe manipulations, greasiness and shelf life of the product depend on :
the most critical aspect of quality is prevention I slowing down of oxidative rancidity once the product is removed from the frying pan. Though several antioxidants are available and permitted under PFA Rules, their judicious use only can ensure that maximum protection is afforded to the oil during frying and to the product after it is fried.
'FRYSAFE' is a scientifically formulated master blend of selected vitamins, anti-oxidants, antifoaming substance and stabilizers that work synergistically to prevent oxidative, hydrolytic and thermal degradation of edible fats that are used for food processing operations like frying. toasting, baking etc. All the ingredients present 'in 'FRYSAFE' are permitted under PFA Rules and are USFDA approved.
'FRYSAFE' can be used @ 0.5% in all frying oils in the manufacture of hundreds of snack and similar ready to eat fried products to achieve incredible results in the form of high product quality and safety at economic costs. It does not impart any taste or flavour to the fried product.
Generally a frying fat should preferably have less than 0.05% free fatty acids, less than 0.5 peroxide value, less than 4 avup-Anisidine value, less than 4 ppm polar compounds, less than 1% polymers and no more than 0.5ppm iron if the fat is to give optimum results in terms of product quality and shelf life and also maintaining optimum quality of the frying fat during multiple or continuous frying.
Frying fat can suffer quality deterioration in 3 stages.
The fat used can affect the flavor, texture. mouth-feel, after-taste and nutritive quality of the product made from the frying fat.
Frying is a highly desirable processing technique to remove moisture, impart flavor and create typical product characteristics. Frying under uncontrolled conditions can spoil the frying fat very fast and invariably the frying temperatures reach high as 210°-215°C when manual operations predominate. Optimum frying temperature is 160°C and generally it is not be to cross 175°C mark. Fat and product deteriorations are more acute at temperatures beyond 180°C.
The level of fat uptake in the product can influence the economies of frying process and, lower the uptake better will be the profitability of the venture. 'FRYSAFE’ incorporation reduces fat uptake to the extent of 540% depending on the product. frying conditions and the frying fat used.
Thermally abused fats (heated beyond 180"C) invariably give a fried product with dull appearance, brownish color and wax taste. Use of 'FRYSAFE' preserves the inherent/ typical quality characteristics of the product consistently and continuously.
Fats, which undergo oxidative and hydrolytic reactions at elevated temperatures and in presence of air are unfit and dangerous for human consumption directly or through products fried in them. In the short term they produce temporary symptoms like nausea, stomach discomfort and diarrhea. In the long term they can cause changes in the skin, development of ulcers, depletion of Vitamins A, C, E, pyridoxine and pantothenic acid as well as essential fatty acids in the digestive tract. Many of the breakdown products of fats generated during uncontrolled heating are transferred to the fried products and their consumption is fraught with risks of serious health disorders like cancer and serious damages to various organs in human beings.
