Choosing the Right Frying Oil
Choosing the Right Frying Oil
In the US, we often think of fried foods as greasy, unhealthy, heavy, fattening, guilty, and indulgent. Choosing to eat them often leads to our own internal debate; “I know I’m going to feel horrible later, but it just tastes so good”, “I know I’m going to regret this, but I’m treating myself today.” What if we told you that fried foods don’t have to lead to illness, discomfort, or guilt? In Italy, fried foods are light, crispy, and airy. They’re easy to digest and don’t leave you laid out on the couch, moaning with regret. How? It all comes down to the oil.
Protected by a European patent with the evaluation of oil behavior in frying carried out by the Department of agri-food Science and Technology of Alma Mater Studiorum, University of Bologna., Frienn High Oleic Sunflower Frying Oil by Olitalia is different from the oils we’re used to consuming in the US. High Oleic Sunflower Oil, a monounsaturated fatty acid with only 1 gram of saturated fat per serving, shares the same health claim as olive oil with reference to high oleic acid. Supportive but not conclusive scientific evidence suggests that daily consumption of about 1½ tablespoons (20 grams) of oils containing high levels of oleic acid, when replaced with fats and oils higher in saturated fat, may reduce the risk of coronary heart disease. With Frienn, the combination of high-oleic sunflower oil, from 100% Italian seeds, and antioxidants, which are partly extracted from rosemary, ensures high temperature stability, longer use, and less smoke, foam, and bad odor. A non-GMO, quality product for professional deep-frying, its innovative formulation respects the original flavor of ingredients without altering neither their color nor their taste, makes crispy, dry, and light-tasting fried food, and ensures excellent professional performance.
Ease of Use
Frienn slows down rancidification and the consequent bad smell when frying. With a smoke point of 230°C/446°F and a flash point of 334°C/633.2°F, it remains stable and reaches the set temperature quickly. It also slows down foam formation.
Frienn is made from carefully selected high-oleic sunflower seeds that are grown and processed in Italy. Its formulation remains consistent over time, guaranteeing uniform frying results!
With Frienn, there is no transfer of flavors, meaning the original taste of the food you are frying remains unaltered. It’s perfect for foods ordered for delivery as they remain crispy, dry, and light in taste.
Thanks to its longer frying life compared to the main seed oils, oil consumption is lower, which optimizes food costs. Its bag-in-box packaging is more convenient, sustainable, and efficient in transportation and storage.
An Analytical Investigation
In September 2023, an analytical investigation carried out with professional deep fryers and in the presence of a chef verified the performance of Frienn as compared to Canola and Soybean oils.
The results showed that Frienn maintained consistently perfect frying, had –30% polar compound formation (compared to the legal limit set at 25% by Italian law), longer duration in frying (+70% compared to soybean oil and +50% compared to canola oil), and the oil remained clearer (4x compared to soybean oil and 5x compared to canola).
Polar compounds are due to the aging of oil, and they inform when the fryer should be emptied. Per the table below, Frienn fries for 70% longer than soybean oil, which reaches its maximum limit on day 3, and 50% longer than canola oil, which reaches its maximum limit on day 4.
The free acidity value is one of the indicators for the degradation of frying oils,and it represents a limit for the use of oils in some countries. The peroxide number is useful for identifying the degree of primary oxidation of oils before and after their use in frying. Frienn maintains lower free acidity and peroxide number values than soybean and canola oil throughout the frying cycle.
After 48 hours of deep frying, canola oil does not reach the temperature of 180°C, resulting in a longer cooking time (qualitative data observed by the chef during the execution by protocol).
Additionally, both canola and soybean oils appeared denser by the end of the test, whereas Frienn showed no significant thickening. The smell of canola became stronger than that of Frienn and soybean oil during the initial phase of frying, already on the first day. The smell of soybean oil became much stronger than that of Frienn and canola on day 3.
Ultimately, Frienn’s high smoke point, flash point, and high temperature stability make it a superior product. It lasts longer than traditional frying oil, is light in taste and color, and yields dry and crispy results. Food stays crispy even when it is cold, making it perfect for delivery or to-go options. Plus, it shares the same health claim as olive oil with reference to high oleic acid!