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A natural preservative formulation has been launched by Kerela based Arjuna Naturals Extracts for combating oxidation, thermal degradation and extending the frying cycle of vegetable oils. The all-natural preservative is GMO-free, oil-soluble and vegan.
Frying oils contain sensitive mixtures of different unsaturated fatty acids that influence oxidative stability. Degradation of frying oil occurs quickly due to higher temperature, oxidative degradation and hydrolytic rancidity. These cause rapid deterioration that leads to unpleasant flavours and odours, and undesirable colour changes in both the oil and in the food fried in it.
Arjuna’s formulation helps manufacturers use oil for frying more quantity by slowing down the oxidative degradation due to reuse, thus keeping the oil safe.
Food Safety and Standards Authority of India (FSSAI) of India has revised its standards to allow for the reuse of vegetable oil in frying and cooking applications until the oil reaches a maximum total polar compound (TPC) limit of 25 per cent.
The new preservative formulation helps food manufacturers meet FSSAI’s new standards and keep frying oil consumption economical.