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: 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 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 composition comprising water, food compatible acid and porous rhyolite carrier, and a method of treating used fryer cooking oil are disclosed.

Abstract: A composition comprising water, food compatible acid and porous rhyolite carrier, and a method of treating used fryer cooking oil are disclosed.

Abstract: Filter for cooking oil formed of polyester or polytetrafluoroethylene having specific characteristics. The filter is removably supported on a frame which permits easy replacement of the filter.

Abstract: The useful life of cooking oil is increased by treating the cooking oil with a food compatible acid to counteract the adverse effect of food juices which are dissolved in the cooking oil. The cooking oil is generally also contacted with a suitable adsorbent, such as an activated carbon, to adsorb soluble oxidized and/or pyrolytic contaminants.