Vitiva launches ‘natural’ frying oil protection system

By Lorraine Heller

- Last updated on GMT

Related tags Fatty acid Vitiva

A new processing aid from Vitiva is said to double the shelf-life of frying oils without changing the taste or smell of the final product.

The Slovenian firm’s system works by reducing the formation of polar compounds in a frying oil, and by protecting it from oxidation and hydrolysis.

Vitiva said its formulation contains a special grade rosemary extract with an emulsifier. "The product is natural and used as a process aid. Rosemary extract is heat stable in high temperatures and therefore perform well in these vigorous conditions."

According to Vitiva, one of the key benefits of its SyneRox HT Oxidation Management System is its clean-label and easy application. The liquid, ‘all-natural’ formulation is applied in the frying oil preparing tank, said the firm.

Natural flavour


“Many synthetic preservatives are unstable and ineffective in high frying temperatures. The protection system of the frying oil does not pass on to the final product, so it is used only as a processing aid,”​ said Vitiva.

The formulation is considered a natural flavour in Europe and in the US, and it also has generally recognized as safe (GRAS) status in the United States.

Frying oil deteriorates due to high frying temperatures, and water, air and other compounds that are present in the fried food. According to Vitiva, adding the SyneRox HT formulation to fresh frying oil can help extend shelf life by up to 100 per cent, depending on the oil type.

The firm explained that hydrolysis, oxidation, polymerization, isomerization and cyclization are common chemical reactions in frying oil that produce both volatile and nonvolatile compounds. These products affect the functional and nutritional quality of frying oil and therefore also change the taste and odour of the fried food.”

However, the firm said its oxidation management system protects the taste and odour of the product.

Protecting against oxidation

Vitiva CEO Ohad Cohen said the quality of frying oil or its usage rate is usually measured by the amount of free fatty acids and by the polar compounds value.

“The contents of free fatty acids and polar compounds increase with frying time as a result of oil hydrolysis and degradation of hydroperoxides and/or dimerization or polymerization, respectively.”

“Our advanced Oxidation Management System solves this problem by significantly reducing the polar compounds formation and protecting the oil against oxidation and hydrolysis. The heat stability of the active ingredients remains and keeps their high performance in frying oil.”

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