With the war currently raging in Eastern Europe between Russia and Ukraine the world has been impacted in numerous ways, one of which is a global shortage of sunflower oil. This in turn is presenting an issue for the hospitality and food serving sectors within the UK due to their dependence on it where cooking is concerned. As such these industries are now reviewing what alternative options are available.
The problem with cooking oil
Obviously cooking oil is used in frying pans but this is a negligible amount compared with its main usage: deep fat fryers. The fryer is filled with multiple litres of oil every week, with the appliance incurring two main costs of which both have been hit by the war in Ukraine, these being cooking oil and electricity. The process of frying food in industrial deep fat fryers requires heating the oil up to 375 oF (190oC) in order for food to be fried correctly. During this process triglycerides in both the oil and food are broken down via processes like oxidation, hydrolysis and polymerisation. The remaining by-products from these reactions act as surfactants which ultimately reduce the surface tension of the oil.
Lower surface tension means more oil is absorbed by the food during the frying process, decreasing the quality of the food. As such, to prevent the surface tension becoming too low and impacting your food, it is recommended that oil be changed every 5 to 7 days. This weekly replacement can prove costly for businesses by way of both finances and time of the kitchen staff.
So, how can we solve the issue of the inflated cost of sunflower oil and reduce how often it needs replacing?
Easy, via the introduction of a FriPura tablet to your fryer when you change your oil. The ceramic tablet housed in a permeable envelope is placed in a metal container which is then positioned at the base of your fryer and left there for the remainder of the oil’s working life.
The manner in which the tablet works is by helping the oil to maintain a higher surface tension for longer, meaning less surfactants form over the standard 5 to 7 day period. Tests conducted by Bibra Toxicology Advice & Consulting and Campden BRI showed no difference between oil after 4 days of use without a tablet and oil after 8 days with a tablet. Users of the FriPura tablet have found their fryer oil consumption volume has reduced by over 50% representing a massive saving where their cooking oil budget is concerned.
Not just cost saving, but calorie reduction too!
In addition, food fried in oil containing a FriPura tablet benefit from 23% reduction in calories. The reason for this is due to the lack of surfactants meaning less oil is taken up by the food. To give a better analogy, food when it is being fried can be compared to a water-soaked sponge on account of the amount of water it holds. Understandably, water and oil do not mix well due to their differing surface tension and density (hence why oil floats on water). When food is added to hot fryer oil the water rapidly escapes as steam. When the oil surface tension is high, the energy flow from the oil to the food being fried is reduced due to the time the food is in contact with the oil directly being decreased as the steam being released causes a barrier as a result of the hydrophobic nature of oil.
As the oil gets older the food spends more time in contact with the oil meaning during the cooking process more oil and any impurities present in it, are absorbed by the food. As FriPura prolongs the “cleanliness” of the oil, food is crispier and benefits from the previously mentioned 23% calorie reduction.
But wait! There’s more!
Furthermore, not only does FriPura lower your foods calorie value, but also reduces acrylamides too. Acrylamides are organic compounds which high starch food produce when fried, baked, roasted, grilled or toasted at temperatures above 350oF (175oC). Due to FriPura’s tablets reducing the concentration of surfactants that promote oil and food contact, the rate of heat flow from the oil to food is reduced leading to a decreased build-up of acrylamides.
Back in 2017, the EU passed legislation requiring kitchens to ensure acrylamide levels in the food they serve are “As low as reasonably achievable”. However, following a study in December 2017 showcased there may be a potential link with between increased acrylamides across humans diet and some types of cancer, there is a possibility additional standards and legislation may follow in time. Independent laboratory tests show that using FriPura tablets can result in an 11% reduction in acrylamide levels for food cooked in fryers, resulting in an easily attainable decline.
Where do I get them?
Ultimately, the FriPura tablet is a simple to use product which saves on your budget whilst also saving chef’s time. In addition to the nutritional benefits, the tablets help to reduce oil consumption, thus decreasing the need for large orders, producing further savings. To begin cutting costs and improving the nutritional value and healthiness of your fried food, contact your local Alliance branch. With 13 depots across the UK and Ireland, coupled with a 120-vehicle strong fleet, Alliance offers a value for money service built on over 20 years of experience and expertise. For more information on FriPura please contact Alliance either by number (0844 499 4300) or email: response@alliancenational.co.uk.
