Prep: The Science Behind Great Fried Food, looks at the chemistry behind long-life frying oils to show what it is that makes them last longer. It also explains how frying oils perform when exposed to heat, oxygen and food particles – and why choosing the wrong kind of oil can be a risk to health, as well as the reputation of a food business.
The paper also shows how foodservice operators can tell when their oil is ready to be changed, gives advice on the law relating to acrylamide, and shares some of the industry techniques used by Prep’s oil management experts.
Ultimately, choosing long-life frying oil is a business investment that pays off in terms of time, cost, safety, health and food quality. The claims are backed up by science!
Find out more about the chemistry behind Long Life oils and what it means for your business by downloading our new Insight paper 'The Science behind great fried food' now.
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