Oils and Fats have their own characteristics smell, flavour durability and stability and react differently when frying.
Direct packing of oils as they exit the refinery eliminate some of these factors and hence they perform at their peak offering the customer economy and performance.
Some helpful suggestions for best results and performance on oils:
loss of performance can be attributed to the various forms of extra handling and exposure to the ”Elements” from storage to shipping and even transport.
- Avoid direct sunlight.
- Avoid detergents.
- Avoid copper and brass utensils.
- Avoid excessive moisture.
- Avoid salt in the oil.
- Allow for oil expansion in the fryer when bringing oil to frying temperature.
- Store and deliver oil containers at ambient temperature.
- Check and maintain fry temperatures regularly.
- Check thermostats on fryers are calibrated regularly.
- Fryer is clean from contamination before adding oil.
GOOD FATS VS BAD FATS
MONOUNSATURATED FATS (OMEGA-9)
Monounsaturated fats are liquid at room temperature and naturally occur in many foods.
POLYUNSATURATED FATS (OMEGA-3)
Polyunsaturated fats also are liquid at room temperature and naturally occur in many foods.
Most trans fats are artificially produced as a result of partial hydrogenation, which is a process used to convert liquid oil to a solid.
Saturated fats are typically solid at room temperature and naturally occur in foods such as meat.