ASIA September 2018
Kemin NATURFORT™ TRLG 101 offers cost savings; improves oil quality during Deep-Fat Frying
Kemin Industries, a specialist in shelf-life extension and food safety solutions, introduces NaturFORT™ TRLG 101, a solution for deep-fat frying, in Asia. A plant-derived ingredient blend, NaturFORT™ TRLG 101 is scientifically proven to provide better oil protection during deep-fat frying, maintain quality and extend frying cycles.
Tertiary Butyl Hydroquinone (TBHQ) is an antioxidant commonly used to stabilise the oxidation of oils, slowing the onset of oil degradation and extending shelf life. TBHQ is highly effective but also highly regulated. It can only be used in 0.02% of the fat or oil content of food. To replace or supplement TBHQ, Kemin developed NaturFORT™ TRLG 101 as a consumer friendly alternative to improve frying performance without compromising food safety.
NaturFORT™ TRLG 101’s primary ingredients are all highly effective plant-derived ingredients. In laboratory testing, researchers observed the following improvements in palm olein oil’s frying performance when using TRLG liquid 101 on top of TBHQ:

• Increased frying cycle with reduced oil darkening
• More than 2.5 times the antioxidant protection with the addition of NaturFORT™ TRLG 101 at different concentrations, compared to TBHQ alone
• Frying cycle extended by 1.5 – 2 times before reaching saturation limit, allowing for an additional frying cycle.*

“We can observe improvements in oil’s frying performance when using NaturFORT™ TRLG 101 on top of TBHQ,” said Dr. Edwin Chow, Research and Development Manager, Kemin Food Technologies - Asia. “For food companies that may benefit from extra frying cycles, using NaturFORT™ TRLG 101 on top of TBHQ provides a better solution. The cost savings that result from using NaturFORT™ TRLG 101 bring a higher return on investment without compromising food safety regulations.”
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* Based on the % Total Polar Compound (TPC) requirement, combination of TBHQ & NaturFORT TRLG 101 allows oil to be used up to 120th frying cycle, which is a 100% improvement compared to untreated oil, which reaches saturation limit by the 60th frying cycle.



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