Independent Studies: Oil OFAs management.asp

Oil OFAs management
Fried product rancidity control
Meat pathogens management
Fresh produce pathogens management
Crop tracking tomatoes
Crop tracking maïs

(replaces EVS-OL)

Studies on the effectiveness of EPT OILShield have been carried out at the University of Bologna (Italy) Oil Research Centre. Results of this study have been written in a paper and submitted to the “Journal of Food Quality”.

Results show that EPT OILShield:

Significantly reduces primary (PV) and secondary oxidation products (OFAs) during high temperature frying ,with the effect proportionately more marked over cumulative frying cycles
Very low concentrations are required (0.05%) to achieve desired outcomes
The EPT OILShield oil is less rich in oxidized products than the control

Reduction in the formation of Oxidized Fatty Acids

Results from the University of Bologna lab have been confirmed by tests done in conjunction with the USDA.
EPT OILShield – covering both oil and end product oxidative stability.
Test results have been presented to the “European Federation for the Science and Technology of Lipids (Euro Fed Lipid)” Meeting held in Athens on Sept 7-10 2008.

View abstract