ROCHESTER HILLS, Mich. (PRWEB) November 12, 2018
A major cost for many restaurants and snack food manufacturers is frying oil. With normal usage, frying oil degrades to form unhealthy byproducts that also affect the taste and texture of food, ultimately rendering the oil no longer suitable for cooking and requiring that it be discarded. Determining the useful life of frying oils is usually subjective, variable, based on unreliable subjective methods like color and smell. A much more reliable indicator of oil life and quality is the percentage of total polar compounds (TPC) in the oil as it breaks down with use. Indeed, measurement of TPC in frying oil is recognized world-wide as the best way to evaluate frying oil. European Union member countries and many Asian countries already require that frying oils be discarded if the TPCs exceeds 25%. However, until now TPC analysis required complex and expensive equipment. With the assistance of a Phase I small business grant from NIFA,Oxford Biomedical has demonstrated the feasibility of its proprietary method to quickly measure TPCs in oil. This new FryCheck™ technology is both quick and accurate and will allow users to maximize oil life while maintaining oil quality.
Researchers at Oxford Biomedical Research, led by Dr. Enrique Martinez, are now working to complete dipstick development and initiate manufacture and sales of FryCheck™. The need and demand for such a product was clearly evident at the 2018 National Restaurant Association meeting, at which restauranteurs representing restaurants of all sizes from around the globe observed demonstrations and requested samples for testing in their establishments.
Oxford Biomedical Research, Inc. develops, manufactures, and markets products for biomedical research, companion animal veterinary diagnosis and food quality testing. FryCheck™ will be marketed by Oxford’s Food Quality Testing Company subsidiary.