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RESULTS OF TESTING OF ACH
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Trans fat |
0.50% ± 0.01* |
|---|---|
Saturated fat |
6.55% ± 0.13 |
Monounsaturated fat |
79.21% ± 1.05 |
Polyunsaturated fat |
4.22% ± 0.23 |
* THIS OIL IS ZERO GRAMS OF TRANS FAT PER SERVING AS DEFINED BY THE FDA. The FDA definition of zero grams of trans fat per serving is less than 0.5 grams per serving. A serving size is 14 grams. The 0.50% of trans fat in this oil constitutes about 0.07 grams of trans fat per serving. (The calculation is 0.50% of 14 grams.) This is far below the FDA threshold of 0.5 grams per serving.
COMMENTS ON CATEGORY ONE
RESULTS BY ACH
Frymax Sun Supreme naturally contains zero grams of trans fat per serving, and is one of only three oils tested containing less than 7% saturated fat. All other oils were significantly higher. Most importantly, results showed Frymax Sun Supreme contained 33% higher mono-unsaturated fat than the nearest oil tested. Mono-unsaturated fat is important from a health perspective and it also adds frying stability to an oil.
CATEGORY TWO
FRY LIFE BASED ON TOTAL POLAR
MATERIALS PERCENTAGES
Each oil was used to fry French fries 300 times. We wanted to know which ones stood up best to heavy duty frying.
Total Polar Materials (TPM) is the best indicator of fry life and more reliable and comprehensive than free fatty acids. The TPM percentage rises as the oil is used. Therefore, the lower the TPM score the better. If and when an oil reaches 24% TPM, its fry life has ended and it must be discarded.
The method used to test for TPM was Column Chromatography approved method AOCS Cd 20-91.
CATEGORY TWO RESULT
END OF FRY LIFE = 24%
Total Polar Materials % after 300 fryings over 13 frying days |
7.8% |
|---|
COMMENTS ON CATEGORY TWO
RESULT BY ACH
Frymax Sun Supreme outperformed all other oils tested with respect to polar compounds. Polar compounds, as indicated in the FryTest.com comments above, are the best indicator of fry life and the lower number, the better. Frymax Sun Supreme contained 28% less polars than the nearest oil tested, and contained 45% less than the overall average. No other oil tested provided fry life equal to Frymax Sun Supreme.
CATEGORY THREE
FRY LIFE BASED ON TESTING
BY TRAINED PANEL
An oil should be discarded before it reaches 24% TPM if it develops off-flavors or off-odors or loses its good texture or appearance.
The trained panel met each day beginning on the sixth frying day to determine whether any of the oils developed off-flavors or off-odors or lost good texture or appearance.
The testing was "blind" in that the panelists were not told which were the fresh oils and which were the used oils so that there was no risk of "suggesting" any findings to the panelists. If they would have known which were the fresh oils and which were the used oils, this might have suggested to them that they should find some kind of degradation in the used oil, even if there was in fact none.
CATEGORY THREE RESULTS
The official finding of Texas A&M University regarding the fry life of the 10 oils cooked in French fries across days 1, 6, 7, 8, 9, 10, 11, 12 and 13 based on trained panel evaluation is that the oils did not change in sensory attributes except for light color.
COMMENTS ON CATEGORY THREE
RESULTS BY ACH
None received.
CATEGORY FOUR
FOOD TO OIL RATIO
The oil in the fryers and all makeup oil added to the fryers were weighed regularly. The uncooked weights of the French fries placed in the fryers were determined. A calculation was performed to determine how many pounds of fries were cooked per pound of oil. The higher the number, the more fries were produced per pound of oil.
CATEGORY FOUR RESULTS
LBS OF FRENCH FRIES COOKED PER LB OF OIL
| Start of Day 5 | Start of Day 9 | Start of Day 11 | Start of Day 13 |
|---|---|---|---|
14.50 |
13.62 |
14.85 |
14.27 |
COMMENTS ON CATEGORY FOUR
RESULTS BY ACH
There was very little difference in the food to oil ratios among the oils tested, and Frymax Sun Supreme results were competitive with the overall results.
CATEGORY FIVE
CONSUMER EVALUATIONS
On the second day of frying, 49 or 50 consumers were asked to evaluate the cooked French fries based on appearance, color, crispiness, greasiness, flavor, and overall liking.
All testing was blind in that the consumers did not know what oils were used to cook the fries. Samples were "rotated" to avoid procedural bias.
A major brand of partially hydrogenated soybean oil was used as a control.
CATEGORY FIVE RESULTS
1 = DISLIKE EXTREMELY
8 = LIKE EXTREMELY
PHO = Major brand of partially hydrogenated soybean oil
| Attribute | PHO | ACH Frymax ZT |
|---|---|---|
| Appearance Like/Dislike |
6.0 |
6.1 |
| Color Like/Dislike |
6.0 |
6.1 |
| Crispiness Like/Dislike |
5.5 |
6.1 |
| Greasiness Like/Dislike |
5.0 |
5.4 |
| Flavor Like/Dislike |
5.1 |
5.2 |
| Overall Like/Dislike |
5.2 |
5.4 |
COMMENTS ON CATEGORY FIVE
RESULTS BY ACH
Frymax Sun Supreme was preferred versus the partially hydrogenated control product in all categories. Some of the consumer comments for French fries fried in Frymax included “color, crispiness and flavor were all great”, “good flavor oil does not overpower potato” and “good texture and taste with a perfect inside.”
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