Abstract: Frying processes utilizing cooking oil at elevated temperatures can cause various degradation effects in the oil including oxidation, hydrolysis and/or polymerization. In the absence of additives to protect the oil, the nutritional profile and cooking performance of degraded oil diminishes the quality of food cooked therein. The disclosed methods and compositions provide beneficial and cost effective improvements in the cooking performance of oil used at elevated temperatures, for example, in food frying equipment.

Abstract: Frying processes utilizing cooking oil at elevated temperatures can cause various degradation effects in the oil including oxidation, hydrolysis and/or polymerization. In the absence of additives to protect the oil, the nutritional profile and cooking performance of degraded oil diminishes the quality of food cooked therein. The disclosed methods and compositions provide beneficial and cost effective improvements in the cooking performance of oil used at elevated temperatures, for example, in food frying equipment.

Abstract: Frying processes utilizing cooking oil at elevated temperatures can cause various degradation effects in the oil including oxidation, hydrolysis and/or polymerization. In the absence of additives to protect the oil, the nutritional profile and cooking performance of degraded oil diminishes the quality of food cooked therein. The disclosed methods and compositions provide beneficial and cost effective improvements in the cooking performance of oil used at elevated temperatures, for example, in food frying equipment.

Abstract: Frying processes utilizing cooking oil at elevated temperatures can cause various degradation effects in the oil including oxidation, hydrolysis and/or polymerization. In the absence of additives to protect the oil, the nutritional profile and cooking performance of degraded oil diminishes the quality of food cooked therein. The disclosed methods and compositions provide beneficial and cost effective improvements in the cooking performance of oil used at elevated temperatures, for example, in food frying equipment.

Abstract: Frying processes utilizing cooking oil at elevated temperatures can cause various degradation effects in the oil including oxidation, hydrolysis and/or polymerization. In the absence of additives to protect the oil, the nutritional profile and cooking performance of degraded oil diminishes the quality of food cooked therein. The disclosed methods and compositions provide beneficial and cost effective improvements in the cooking performance of oil used at elevated temperatures, for example, in food frying equipment.

Abstract: Methods for frying food including supplying cooking fluid to a fryer apparatus, frying food in the cooking fluid so that used cooking fluid including degradation products including surfactants are produced therein and food residue accumulates in the fryer apparatus, adding the treatment compound capable of selectively reducing the amount of the surfactants to the used cooking fluid, and permitting the treatment compound to remain within the fryer apparatus and settle upon the food residue while continuing the food frying process.

Abstract: Methods for frying food including supplying cooking fluid to a fryer apparatus, frying food in the cooking fluid so that used cooking fluid including degradation products including surfactants are produced therein and food residue accumulates in the fryer apparatus, adding the treatment compound capable of selectively reducing the amount of the surfactants directly to the used cooking fluid, and permitting the treatment compound to remain within the fryer apparatus and settle upon the food residue while continuing the food frying process.

Abstract: A composition and test kit for determining the amount of polar substances in fat are disclosd by employing a test solution which is immiscible with the fat in question, and which provides a polychromatic visible or fluorescent color change in the test solution in response to characteristic amounts of polar substances in the fat. The visible or fluorescent color change can be used to compare to a known standard to determine the amount of polar substances in the fat.

Abstract: A method and system for filtering cooking oil in cooking vessels is disclosed. In accordance with the method and system, there is provided a collection vessel for collecting filtered oil, a filter member for filtering contaminants and particulate matter from the cooking oil, and a centrifugal pump apparatus which includes an impeller, an impeller discharge, and a flexible conduit having an inlet end connected to the impeller discharge and an outlet end. The filter member is supported in relation to the collection vessel so as to be in position to receive oil to be filtered, and then to discharge filtered oil into the collection vessel. The centrifugal pump apparatus is adapted to be placed directly in the cooking vessel so that at least the impeller thereof is in direct contact with the oil to be filtered, and the outlet end of the flexible conduit is arranged to be in position to discharge oil pumped therethrough into the filter member.

Abstract: A method and system for filtering cooking oil in cooking vessels is disclosed. In accordance with the method and system, there is provided a collection vessel for collecting filtered oil, a filter member for filtering contaminants and particulate matter from the cooking oil, and a centrifugal pump apparatus which includes an impeller, an impeller discharge, and a flexible conduit having an inlet end connected to the impeller discharge and an outlet end. The filter member is supported in relation to the collection vessel so as to be in position to receive oil to be filtered, and then to discharge filtered oil into the collection vessel. The centrifugal pump apparatus is adapted to be placed directly in the cooking vessel so that at least the impeller thereof is in direct contact with the oil to be filtered, and the outlet end of the flexible conduit is arranged to be in position to discharge oil pumped therethrough into the filter member.

Abstract: A filter bag is provided with an integral flap for agitating a liquid which is being filtered to thereby inhibit particulate matter from collecting on the filter bag and clogging it during a filtering operation.

Abstract: A method and composition for a determination of alkaline materials such as soap in fat are disclosed. In the disclosed method, a predetermined amount of a test solution containing a solvent and a dye is mixed with fat; the fat and test solution are allowed to separate into two phases; and the color developed in one of the phases is compared with a known standard to determine the amount of alkaline materials in the fat. A test solution and test kit for performing the method are also disclosed.