Professional chefs’ requirements for products in their kitchens are not simply higher; they take into consideration the factors, unknown to amateurs. For example, specialists are aware that the processes of frying in a pan and in a deep fryer are different in terms of impact on oil. The principal difference is in the different surface of oil oxidation: during frying in the pan it is much higher than in the deep fryer – 4.3 cm2/g and 0.14 cm2/g respectively.
In fact, it means that the oil oxidation in the pan is much faster. It is also worth considering that the standard fry pot uses about 4-5 liters of oil, which shall be filtered and changed. That is why time of the oil use without compromising its quality indicators is so important for the professional cooks, since it affects the taste characteristics and the cost of ready-made dishes.
Another important factor is the correspondence of the product to the international standards. Due to Euro-integration, the EU standards are becoming increasingly relevant for Ukraine, which also apply to the oil category. The fact is the oil lifecycle is determined by the presence of total polar compounds, commonly designated by the acronym TPC. High level of these substances (starting with 24-25%) indicates both a fall of the oil quality, and the final stage of its lifecycle. In order to use the oil suitable for frying only, there is a limit of the upper TPC content imposed in almost all EU countries. According to this indicator «Bunge Pro. Formula For Frying №1» oil which is appropriate to use within 10-11 days is significantly better than the palm oil, for example, with the lifecycle less than 4-5 days, or the normal sunflower oil, with the lifecycle of about 7-8 days.
