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Enjoi Haccp Frying Oil Solution

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Enjoi Haccp Frying Oil Solution ENJOI HACCP FRYING OIL SOLUTION High Oleic Sunflower Oil Canola Oil High Oleic Sunflower Oil Blend Enjoi can share with you on: How to choose the best frying oil. How to look after the oil. How to test & meet the CFDA requirements. How to meet FEHD & Center for Food Safety requirements. How to determine the real cost of oil. How overheads can be substantially lowered. The health & safety benefits to the employees. How to value the business because it has higher sales. Enjoi Company’s Achievements • Enjoi has a 5 Year track record selling in Hong Kong and Macau. • Its Compound Growth of 25%p.a is testimony to the acceptance of Enjoi’s services & achievements. • Enjoi started in Hong Kong selling premium oils in 2010. They are used to produce high quality cuisine in the top 16 best restaurants in Hong Kong & Macau and in fast food outlets. • Its CUSTOMERS are Hotels (e.g. Ritz Carlton, JW Marriott, Marco Polo), restaurants (e.g. Jamie’s Italian, Mana) & Fast Food outlets (e.g. Chicken) making 20,000 meals per day. • Enjoi has a 99% Customer retention RATE for repeat sales & is growing by its track record of referrals. • Enjoi is recognised & complies more than any other oil providers to all food safety councils of Hong Kong, Macau & China. • Enjoi is also recognised by Hong Kong Chefs’ Association. ically M et o n d e i f G i e NON d n o S e N GM e d Enjoi’s Leader • Enjoi’s Leader is Steven Horton. • Corporate member & guest speak of The International Food Safety Association (IFSA) Hong Kong. Dear Friends: Thank you for your trust and interest in our unique healthy oil that produces very good food at a lower cost than any other oil. We have prepared for our customers the brochure with pictures about how to choose a healthy oil, how to clean the oil and how to cost the oil over a 30 day period. Thereafter, we will settle with you a terms and conditions agreement that clearly outliners the preparatory work and the actual work required to start the trial. One of the purposes of the agreement is to ascertain the confidentiality required by both sides. The confidentiality prevents both Enjoi and clients from sharing each other's information with competitors. For better cooperation as well as professional and customised service, we also have a manual on how we take care of our oil, the fryers and manage the cost saving. Enjoi is always available when issues arise. Finally, we can provide a trial program detailed cost savings analysis, accurate daily reporting as well as generate some marketing benefits. We look forward to progressing to the installation of the Enjoi HACCP frying oil solution. Enjoi Ltd Steven Horton Not all fats are created equal! Some fats are good for you, some are not. How to choose a healthy oil is covered in the table below & its notes. Remember all oils decomposeNot all fat -s likeare green crea bananasted equ goingal! So yellowme f aandts thenare gbrownood f(softor y o&u smelly), som eas a theyre n decayot. dueCho too stheire a exposurehealthy otoi llight,. changes in heat and humidity. Saturated Fats & Trans Fats - Too much Polyunsaturated Alpha Fat - Linolenic acids is Bad & Obesity (Omega 3 fatty acids) MORE Healthy low in saturated fat. Saturated fat raises the bad high in omega-3 fat. Omega-3 fat must also be consumed in LDL cholesterol in blood and has been linked to the diet and helps protect against heart attacks and strokes. increased risk of coronary heart disease and obesity. Polyunsaturated Fats - Linoleic Acid LESS Monounsaturated Oleic Acid Fats - HEALTHY The Best HEALTHY & Nutritious a source of omega-6 fat. Omega-6 fat must be high in monounsaturated fat. Monounsaturated fat often consumed as part of the diet and is important for the reduces the risk of coronary heart disease by lowering bad LDL brain and essential for the growth and development of cholesterol in the blood and helping control of glucose for infants. diabetics. Nutritional Value WHICH Oil should we use for Healthy SAFE Cooking & Frying? % Linolenic Mono Ant-Oxidative % % Linoleic SMOKE SMOKE Proportion of different fats (Omega 3) unsaturated Saturated (Omega 6) Measurement Polunsaturated fats All oils change from their original % chemical composition as stated Fats Polyunsaturated POINT POINT Chinese Name English Name fats that are (the (AOM) on the labels as the oils are exposed to air, water, light & temperatures. (bad) fats less more healthy healthiest) measures the C:16 healthy C:18.2 °C °F 0 Some oils decompose faster than others. C:18.3 C18.1 hours of stability 高油酸芥花油 High Oleic Canola Oil 5% 13% 10% 72% 42 246 475 ENJOI 芥花油 Canola Oil 7% 20% 11% 62% 32 246 475 红花油 Safflower oil ` ` 8% 15% 1% 76% 35 266 510 ENJOI 高油酸葵花籽油 High Oleic Sunflower 7% 3% 4% 86% 53 296 564 亚麻籽油 Flaxseed Oil 9% 16% 60% 15% 12 107 225 葵花籽油 Sunflower oil 10% 74% 1% 15% 18 232 450 玉米油 Corn oil 12% 44% 1% 43% 25 232 450 EXTRA VIRGIN OLIVE ENJOI 特级初榨橄榄油 9% 76% 20 207 405 OIL 14% 1% 大豆油 Soybean oil 14% 56% 8% 22% 15 232 450 花生油 Peanut oil 18% 33% 1% 48% 20 232 450 人造黄油 Margarine 21% 32% 0% 47% 10 180 355 棉籽油 Cottonseed oil 25% 53% 1% 21% 25 216 420 牛油 Beef Tallow 42% 9% 1% 48% 25 182 370 棕榈油 Palm Oil 50% 10% 1% 39% 20 235 455 黄油 Butter 68% 3% 1% 28% 6 177 350 椰子油 Coconut oil 94% 0% 1% 5% 15 232 450 How To Choose an Oil 1. It must be stable to heat, air, water & other foods so that the oil does not oxidise (become rancid) and break down into unhealthy substances. 2. The oil is least stable when the Polyunsaturates (Omega 3 & 6) are partially hydrogenated. 3. The lower the smoke point the less stable to heat. 4. The higher the Omega 9 content (monounsaturated fats) the healthier the oil. COMPARING OILS & THEIR FRY LIFE PHYSICAL & CHEMICAL CHANGES Ant-Oxidative Trans Fats Total Polar % Linoleic % Linolenic The Oil Mono Measurement Reasonable Reach an Compounds (Omega 6) (Omega 3) Stability SMOKE SMOKE Exchange COMPARING % Saturated unsaturated (AOM) FRY LIFE Unsafe (TPC) reach Polyunsaturated Polunsaturated Ratio Omega POINT POINT Smell s its taste Fats (bad) fats measures the (Under tested level after an unsafe EDIBLE OILS fats less fats that are 6:3 °C °F onto the (the healthiest) hours of Conditions *) how many level in how healthy more healthy food stability days many days UNSATURATED & SAFE OILS High Oleic Canola Oil 5% 13% 10% 1.3:1 72% 42 246 475 9 9 9 faint no High Oleic Sunflower 7% 4% 3% 1.33:1 86% 53 296 564 13 13 13 no no Canola Oil 7% 20% 11% 1.82:1 62% 32 246 475 5 6 6 faint faint SATURATED OILS ARE NOT SO SAFE Sunflower oil 10% 74% 1% 74:1 15% 18 232 450 3 2 2 yes yes Corn Oil 12% 44% 1% 44:1 43% 25 232 450 2 2 2 yes yes Soybean oil 14% 56% 8% 7:1 22% 15 232 450 1 2 2 strong yes very Peanut oil 18% 33% 1% 33:1 48% 20 232 450 1 1 1 yes strong Palm Oil 50% 10% 1% 10:1 39% 20 235 455 2 1 1 v strong yes Notes to Table * The tested conditions are frying at 170 Deg Celcius for 8 hours x kilograms of crumbed, wet coated & moist meats & vegetables The fry life will extend when the oil fries a single, non spiced & pre-fried product. The more stable oils with ratios close 1:1 will have a fry life at least (53:20) or 2 and more like 3 times longer than a saturated oil. The oils must be managed using the Enjoi HACCP Filtration & Fryer Management System. The Hong Kong Food Safety Centre favours the High Oleic Sunflower over the saturated oils such as soybean, rapeseed & palm oils Annex Some examples of oil and fat products containing reduced amount of trans fats Product type Applications High/Mid-oleic sunflower oil • Frying • Baking • Blending with other oils High/Mid-oleic canola oil • Frying • Baking • Blending with other oils Oil with 80% diacylglycerides made by • Baking interesterification of soybean/canola oil-derivedunsaturated • Grilling fatty acids with glycerol • Frying • Salads Low-energy triglyceride blend made by • Baking interesterification • Confectionery • Biscuit filling Nonhydrogenated shortening blends • Baking (e.g., for cookies, pie crust, (e.g., canola, soybean, sun or safflower oils) cakes, crackers, pizza base) • Blending with other oils Reference: Tarrago-Trani MT, Phillips KM, Lemar LE, Holden JM. New and existing oils and fats used in products with reduced trans-fatty acid content. J Am Diet Assoc. 2006; 106:867-880. The oils haveThe growth been oftested Free Fatty in the Acids kitchen (which tocauses show obesity the periodand cirrhosis) of time an oil ofremains Frying oils stable over an & oil’shealthy fry life. 3.50 芥花籽油 Canola 3.00 The growth of Free Fatty Acids (which causes obesity and cirrhosis) of Frying oils over an oil’s fry life. 2.50 3.50 大豆油 芥花籽油 Soybean Canola高油酸葵花油 2.00 3.00 菜 油 High Oleic (%) * Rapeseed 高油酸芥花籽油 Sunflower A High Oleic FF 12..5050 棕櫚油 Canola *Palm Oil 大豆油 Soybean 高油酸葵花油 12..0000 菜 油 High Oleic (%) * Rapeseed 高油酸芥花籽油高油酸Sunflower紅花油 A High Oleic High Oleic FF 01..5050 棕櫚油 Canola Safflower *Palm Oil 01..0000 012 3 456 7 8 9高油酸紅花油10 11 High Oleic 0.50 Number of Fries (Days) Safflower * The above graphs are sourced from actual results obtained in Australia.
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