Working alongside Japanese and Australian research firms specializing in advanced food science, the Enezol Company’s functional foods division has succeeded in producing a range of high-performance fry oils that demonstrate two times longer-lasting fry life, all-natural, vegetable-based, and GHG emissions by 50%.
The OLICO fryer oils are specially formulated for the food service industry, which is the single largest consumer of deep frying oils and thus a major contributor to GHG emissions. OLICO offers immediate financial savings, a 50% reduction in total fryer oil consumption, and a 50% reduction in GHG emissions to foodservice operators.
“The key to OLICO’s performance resides in the unique oilseed extraction and natural purification process, coupled with a proprietary blend of naturally-sourced, vegan-based antioxidants that help protect the oil from heat-induced degradation and oxidation,” the company executive, David Massey, said.
According to a March 2022 study from the University of Nottingham’s Future Food Beacon, the carbon footprint to produce 1 kg of vegetable-based fry oil is similar to burning 1 kg of diesel fuel. Therefore, reducing total deep fryer oil consumption by 50% effectively results in a 50% reduction in GHG emissions.
OLICO, an acronym that stands for Oxidative Lipid Inhibiting Cooking Oil, is the culmination of almost 20 years of dedicated research into the immense potential of all-natural oilseed processing and plant-based antioxidants.