Reducing Free Fatty Acids in Frying Oil
- Created on Wednesday, 01 October 2008
A food manufacturer is looking for a technology to extend the usability of its frying oils; specifically, technologies to reduce the formation of free fatty acids (FFA) during frying. The company seeks to change or control chemical reaction of hydrolysis without changing water content of the food itself. Taste, smell, color, and texture must not be affected. If the solution is an ingredient, the product must be natural and food-grade; synthesized compounds will not be evaluated.
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