The functional foods division of The Enezol Company has produced all-natural vegetable-based frying oils that reduce waste oil and greenhouse gas emissions by as much as 50 per cent. Working alongside Australian and Japanese research firms specialising in advanced food science, the company created OLICO, a range of high-performance fry oils double the frying life.
OLICO, an acronym which stands for Oxidative Lipid Inhibiting Cooking Oil, is the culmination of almost 20 years of dedicated research into all-natural oilseed processing and plant-based antioxidants.
“The key to OLICO’s performance lies in the unique oilseed extraction and natural purification process, coupled with a proprietary blend of naturally-sourced, vegan-based antioxidants that helps protect the oil from heat-induced degradation and oxidation,” said company executive David Massey.
Lower costs, fewer emissions
Extensive fryer testing carried out at the University of Tokyo, along with various food manufacturers and restaurants in Canada, Japan and Australia, confirms OLICO fryer oils last approximately twice as long on average than conventional fryer oils – even high-oleic oils. This means foodservice professionals can halve their total fryer oil consumption.
Reducing total oil consumption also reduces greenhouse gas emissions. According to a March 2022 study from the University of Nottingham’s Future Food Beacon, the carbon footprint from producing 1 kg of a vegetable-based fry oil is similar to burning 1 kg of diesel fuel.
OLICO fryer oils are designed specifically for the food industry because, as it represents the single biggest consumer of oils for deep frying, it’s a major contributor of greenhouse gas emissions. OLICO provides foodservice operators with immediate financial savings, a 50 per cent reduction in total fryer oil consumption and a 50 per cent reduction in greenhouse gas emissions.
