VFT Technologies Inc.

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Oil Refresh Aid / Oil Filter Powder

4 minutes

  • VFT Oil Refresh Aid/Oil Filter Power

    Food additive magnesium silicate (oil filter aid),

    a new green filter aid, is a non-toxic, tasteless

    white powder, amorphous porous material,

    used for refining and processing of edible oil.

  • Benefits of Magnesium Silicate
  1. Doubles the life of your cooking oil
  2. Used in large industry Fryer, and commercial QSR chain restaurants (batch Fryer)
  3. Attacks microscopic impurities such as free fatty acids
  4. Helps remove the "enemies of oil"
magnesium-silicate

Safety

  • Synthetic magnesium silicate is approved as per recommendations of Food and Agricultural Organization of the United Nations/World Health Organization Joint Expert Committee on Food Additives, 61st Session, published in NFP 52, Add 11, 2003. Also it is approved by The U.S. Food Chemical Codex. When used as a food additive, it is safe to ingest synthetic magnesium silicate.

Benefits of Magnesium Silicate

  1. Doubles the life of your cooking oil
  2. Halal, FSA, NSF approval
  3. Used in large, commercial QSR chain restaurants
  4. Attacks microscopic impurities such as free fatty acids
  5. Helps remove the "enemies of oil"
oil-before-after
fried-chicken
  • What is Magnesium Silicate – Oil Refresh Aid?

Magnesium silicate is a safe pure white compound that meets the food grade specification. Our magnesium silicate can remove both solid and dissolved impurities from used oil to provide extended oil life. The oil stays fresh, clear, and clean so that you can provide the customer with consistent, crisp, and golden delicious fried foods.

  • How does it work?

By adding filter oil powder, it adopts the principle of deep filtration, and the silicate pore matrix with large specific surface area is used as the filter matrix to remove the fried debris particles. Magnesium silicate oil filtering powder can easily capture and remove extremely fine debris particles. Super active filter media can absorb and remove acid value, polar substance, peroxide value and saponification value from frying oil. Because daily filtration with our oil filter powder can keep the golden color of oil bright, fried food is always light, crisp, and delicious.

Before trying Oil Refresh Aid:

  1. Frying oil has to be discarded every 2-3 days due to high free fatty acid value.
  2. Polymer gathered at the contact interface of frying oil, emulsification, high heat consumption.
  3. The color and smell of food are different due to the use time of frying oil.
  4. Frying food workshop is made of smoke, which needs to consume energy to deal with odor.
  • After trying Oil Refresh aid:
  • Provide crisp, golden and delicious fried food.
  • Increased profits and 50% - 70% savings in frying oil procurement costs.
  • Easier for workers to operate.
  • Environmental protection and smokeless flavor.
  • Ensure the taste of fried food.
  • Longer shelf life.
  • FFA, TPM, color, taste, smell, and other physical and chemical index management of frying oil is simpler.
oil-before-after-2

FAQ

1. Q: How many days of oil life can I expect? How much Oil Refreshing aids do I use?

A: Oil life varies with fried food sales volume, product mix and fry station management practices. At least a 30% - 50% increase in oil life is attainable for a new user of Oil Refreshing aids. Generally 2KG of Oil Refreshing aids is required to treat 100KG of oil. (Around 2%)

2. Q: Do I need a filter machine? How long do I filter my oil?

A: Yes you do require a filtration machine. You cannot use a filter cone or bag. Five to ten minutes (per fryer) of recirculation through a built-in or portable filter machine is necessary for maximum effectiveness.

3. Q: Does Oil Refreshing aids work with any type of oil?

A: Yes. Oil degradation is common with all edible frying oils and Oil Refreshing aids is effective on all types, including the new zero trans-fat oils.

4. Q: At what temperature should I filter the oil?

A: Oil Refreshing aids best performs when the oil is filtered at cooking temperature - typically 150°C - 180°C.

5. Q: When should I change my oil?

A: The decision should be based on finished food quality standards and sensory evaluation. Color, Flavor, Taste, Appearance and Texture of the food should be the ultimate determining factor. If the oil is very dark, smoking, foaming or has a bad smell, it is time to change the oil.

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