Deterioration of Cooking Oil

Edible Oil cooks food by transmitting heat to the objects being cooked.  As the cooking oil is heated, its oxidation process starts by reacting with oxygen and generates peroxides as the oxidation accelerates.  This process starts off a chain reaction and results in increase in the number of peroxide.

As its oxidation continues on, the peroxides further transform starting first with dimeric products into secondary products with a large variety of complex structures (oxidative polymeric products together with a variety of substances from decomposition processes).  The results are higher viscosity and the oil emits foul odor from its quality deterioration.

Function of the OilFresh Catalyst for Cooking Oil

With the oil catalyst OilFresh made of ceramic pellets containing silver among its components in the cooking oil, as time progresses a certain amount (say, 2 ~ 10 µg/liter) of ionized silver will consist in the oil.  (Note:  This will create a condition commensurate with what silver frying wares can with their frying capability of producing excellence in their cooking quality.)

The features of OilFresh treated cooking oil are as follows:

 

1.

Through catalytic excitation functions, the hydrogen bonding with clusters of fat and oil molecules gets cut off into minimal molecular clusters, markedly enhancing their heat conductibility to the objects being cooked.

 

2.

 

Amid the oxidation process of cooking oil where radical peroxides play central roles, OilFresh captures them (The radical ROO) and turn them into chemically stable compounds, effectively blocking generation of harmful secondary products.

 

3.

 

The OilFresh thus works up the crispy fries by effectively eliminating the otherwise fatty and sticky remnants on the surface of the cooked objects.  Moreover, the OilFresh will prolong the fresh life of cooking oil 2 to 4 times longer.

 

4.

 

The ionized silver eliminates source of foul smells on top of the abovementioned functions.  Because of this extraordinary function of the catalyst, the cooking oil can be successively used between the jobs of frying fish fillets and vegetables without causing carryover flavors from one kind to the other.  One example is, the OilFresh can even eliminate the strong flavor from the sesame seed oil.

 

5.

 

The elimination of redundant fatty and oily remnants over the surfaces of cooked food stuff, the longer preservation of the cooked products will be possible, not to mention the important HEALTH ENHNACING EFFICACY which the catalyst may offer.

 

6.

 

The OilFresh is an absolutely harmless solution just like any silver wares are.  A pertinent research confirmed that while the allowable limit of silver elution from use of silver wares is not more than 50 µg/liter, the same from the Oilfresh is even less than 10 µg/liter.

Anti-oxidation Mechanism of OilFresh Catalyst

The oxidation process of fats and oils and the function of ionized silver are as follows:
 

RH

+

O2

->

R

+

OOH

:Recursive process

R

+

O2

->

ROO

 

 

 

ROO

+

RH

->

ROOH

+

R

 


R

+

Ag+

->

R Ag

 

 

:Stable chemical compound

ROO

+

Ag+

->

ROO Ag

 

 

 


 

The OilFresh can transform the oxidative polymeric products with variety of decomposition derivative products into a stable chemical compound and at the same time stop the chain of chemical reaction process to the exclusion of possible generation of harmful secondary products.

De-clustering Process of Hydrocarbon Molecules

 

 

 

 

 

 

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