Continuous frying, a popular process in the food industry, consumes huge quantities of oil. Oils when exposed to extrinsic factors such as high temperatures, oxygen, moisture, etc. undergo accelerated oxidation leading to faster onset of rancidity. Food manufacturers are looking for natural and label-friendly antioxidant solutions that can improve the shelf-life of the frying oil without altering the flavour or colour of the fried product.
With the technical knowledge built over the years, Mane Kancor has developed a highly refined natural antioxidant solution with excellent oil miscibility and high thermal stability under the brand name OxiKan. The shelf life of edible oils, under continuous frying conditions, has shown a marked improvement with Oxikan.
Download white paper on the shelf-life enhancement of refined sunflower oil in continuous frying conditions.
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