(formerly EVS-OL)
Tests on the effectiveness of EPT OILShield on fried end-product shelf life have been undertaken in conjunction with the USDA. The tests employed intermittent batch frying of tortilla chips at 180oC for 65 hr. Test results were presented at the Euro Fed Lipid Congress in Athens on Sept 10th, 08 (view abstract) and at the IFT Fair in Anaheim CA on June 9th 09 (view audiofile or PowerPoint presentation).
An article will be published in the Journal of Food Science.

Results show that EPT-OILShield:
  • Helps inhibit oxidation in soy oil despite exposure to high temperatures - up to 64 hours at 180°C
  • The addition of EPT Oil Shield was significantly more effective than the control in limiting the formation of free fatty acids and polar compounds in the (tested) soy oil at all sampling times.
  • The tortilla chips fried in the control, left unpacked to age at room temperature 25° C, were rancid after 3 months at all sampling times from 5 to 65 hr; the chips fried in the oil with EPT-OILShield were described as not rancid and only slightly stale after 4 months.
  • Tocopherol measurements of the oils extracted from the aged chips showed that levels of gamma tocopherol, a powerful antioxidant naturally occurring in food, were much higher in the tortilla chips fried in the oil with EPT-OILShield than in the control.
  • The higher level of Gamma Tocopherols suggests that EPT-OILShield is helping to inhibit the oxidation of the polyunsaturated fatty acids, protecting the naturally occurring Tocopherols and endowing the tortilla chips with an overall healthier profile.

View abstract