As part of our efforts to bring you voices and information from across the foodservice industry, Filtercorp recently sat down with Monoj Gupta, president of MG Edible Oil Consulting International.
MGEdibleOil provides technical expertise in several key areas of oil processing, production, and training. They specialize in vegetable oil processing and its application in fried food products in order to increate the quality of fry oil and frying programs.
Here’s part of our conversation:
GUPTA: A fry study means investigating a fryer or a group of fryers producing consumable fried products, either in a restaurant, food service, or in an industrial operation. The goal is to produce good quality products, and at the same time, maximize the fry life of the oil. The study may involve comparison of two or several filter media, different oil treatment materials, or simply trying a new type or source of oil for frying and comparing the food quality.
FILTERCORP: What should be considered when setting up a fry oil study?
GUPTA: The following items should be taken into consideration:
1) What does the customer want – improved fry life of the oil or better product flavor?
2) Type of fryer used
3) Type of product being fried
4) Mode of frying – cradle to the grave or cascading for restaurant or food service operation?
5) What type of oil is used
6) Do they have the fresh oil specifications? Do the specifications look right?
7) What are the daily operating hours?
8) Do they have any oil filtration or oil treatment practice in place?
9) How do they determine the end-point for the oil for discard – product flavor? Oil FFA? Oil TPM? Oil Color?
FILTERCORP: What are the common criteria for a successful fry oil study?
GUPTA: The success criteria can vary from case to case. The most common success criteria can be listed as extending the life of the fry oil per the customer’s expectation as a result of slower rise of FFA, slower rise of TPM, slower darkening of the product, and improved product taste and flavor.
FILTERCORP: Why should oil samples be collected?
GUPTA: Fried food flavor and taste are dependent on the quality of the frying oil at the time of tasting the product. Therefore, it is important to collect the oil samples in order to analyze them for oil quality markers as decided before starting the test. This can help explain the attributes noted in the fried product.
FILTERCORP: If oil samples can’t be collected, what is the best way to determine which filter is providing better results?
GUPTA: Product flavor, color, aroma, and taste are the ultimate proof of the performance of the oil quality in the food and in the frying operation. But in the absence of oil samples, one can use product sensory as a tool to compare filters. The filter that provided better or acceptable product sensory for a longer frying time (number of days) can be used as a good measure for the comparison.
FILTERCORP: What are common mistakes that occur in a fry oil study?
GUPTA: Several mistakes can be made in a fry study: Not defining the customers needs at the very beginning. Not defining success criteria with the customer (FFA, TPM, color, and other methods of measurement). And not checking the fresh oil quality before the test.
FILTERCORP: Who should be involved in a fry oil study?
GUPTA: Any fry oil study should involve the customer’s designated point person, an oil consultant, and a representative from the oil management company (such as Filtercorp).
Ready to get your free fry oil study?
Schedule your free fry oil study with Filtercorp today, and start increasing the quality of your fried oil program and the revenue it produces tomorrow.