Purification Process

Edible oils used in fried-food production accumulate free fatty acids through thermal hydrolysis, as well as peroxides, odorous substances, polymers, color bodies, and other oil-soluble polar aldehydes, ketones, and acids through thermal oxidation. Trace metals can also dissolve from the inner surfaces of frying equipment. These degradation products build up over time, reducing the quality and useful life of both the frying oil and the finished food.

Free fatty acids are particularly harmful to oil quality. They reduce oxidative stability, accelerate oxidation, and contribute to odors and smoke. Polar compounds darken the oil and affect the appearance of fried food, while trace metals catalyze hydrolysis and oxidation. Higher concentrations of free fatty acids also increase the solubility of water in oil, further accelerating hydrolysis. Promptly reducing free fatty acid levels therefore limits hydrolysis, suppresses the formation of oil-soluble polar compounds, and improves the oil’s thermal stability.

The MASS^® online frying-oil treatment and filtration process operates while the frying line remains in production. It maintains the oil’s acid value and polar-compound level at consistently low, stable values, supporting a better frying environment over extended operation.