AAK Prep

For more information on PREP products please call: 01482 332100

Knowledge Base

In this section of the website, we really want to help educate you and answer your questions and queries on anything oil related. From why you are not getting the most from your oil to the difference between a long life and extended oil, we have it all right here for you. So if you are un-sure about anything, just have a browse for I am sure we will have the answer and if not, you can always email the Professor who will be more than happy to help!

  • The composition of oils & fats

    Oils and fats are almost completely composed of molecules known as Triglycerides

    These are three Fatty Acids attached to a Glycerol molecule

    Fatty Acids can exist in three distinct types in nature

    These are

    • Saturates: These are the more stable component but the higher the content of these the more likely the product is to be solid at room temperature
    • Monounsaturates: These are reasonably stable and products containing high levels of these are generally thought to be nutritionally favourable
    • Polyunsaturates: Products with high levels of these will be liquid but will be likely to be unstable

    There is also a Fatty Acid produced by the Hydrogenation process known as Trans Fatty Acids.  Intake of Trans Fatty Acids produced in this country is less than 1% of the energy intake.
     

  • Recommended GDA’s

    Based on COMA Report 1990

    Fat 30% of total energy intake (of which)

    • Saturates should be no more than 10% of energy intake
    • Trans Fats should be < 2% of energy intake
    • Polyunsaturates should be 10% of energy intake

    Dietary Calorie Intake (9 cals. per gram of Fat)

    • Men 2500 cals. = Total 83g fat
    • 28g Saturates / 6 g Trans Fats max. / 28g Polyunsaturates
    • Women 2000 cals. = Total 67g fat
    • 22g Saturates / 4g Trans Fats max. / 22g Polyunsaturates
       

  • Typical calories and Saturated Fat information for a 150g serving of chips

    Calories from Protein  42    
    Calories from Carbohydrates 360    
    Calories from Fat 135    
    Total Calories 537    
    Fat content  15g    
    Saturates if fried in Prep Palm 7.4g Calories from Saturates 67
    Saturates if fried in Prep ZT   4.2g  Calories from Saturates 38
    Saturates if fried in Prep Multi  1.1g  Calories from Saturates 10
    Saturates if fried in Prep Duo 7.4g Calories from Saturates 67
    Saturates if fried in Prep Ultra 2.4g Calories from Saturates 22
    Saturates if fried in Prep Maxi 1.5g Calories from Saturates 14

  • Nutritional profiles of different oils

  • The Meaning behind the labels

    Vegetable oil

    • Any oil obtained from a vegetable source
    • Examples used in Food Service are:
    • Palm oil, Rapeseed oil, Sunflower oil, Soyabean oil

    Extended Life

    • A term applied to an oil where an additive (E900 – Di Methyl Polysiloxane*) has been added to ‘extend the frying life’.

    Long Life Oil

    • A term applied to an oil where further processing or blending of specific oil types has been carried out to achieve a ‘longer frying life’ than an Extended Life oil.

    *Added to prevent excessive frothing during deep frying in order for the oil to fry for longer

  • Influence of Fatty Acids on Blood Cholesterol

    Fatty Acid Type Total Serum Cholesterol HDL Level (Good Cholesterol) LDL Level (Bad Cholesterol)
    Saturated Raise No Effect Raise
    Monounsaturated Lower Raise Lower
    Polyunsaturated Lower Lower Lower
    Trans Fatty Acids Raise Lower Raise

    It is generally perceived that oils high in polyunsaturates are better for you, however, this is not the case as polyunsaturates LOWER both good and bad cholesterol.

    Oils high in monounsaturates, e.g. olive oil and high oleic sunflower oil are better as these RAISE good cholesterol and LOWER bad cholesterol.

  • Rancimat Chart

    The Rancimat chart shows the outcome of a controlled test that measures the amount of time (in hours) needed to oxidise a small quantity of a product.

    The readings gained, allow us to predict the relative stability of our Prep oils that will be used in a frying environment, which then lets us compare the fry life of all our various oils against each other and similar products. The test is carried out through the use of heat and air in a controlled environment, similar to the conditions found in frying operations during periods where the oil is idling. Different temperatures and air flow rates can be used, but 120ºC and 20 litres per hour is the normal industry standard.

    From the chart you can see the proof that long life oils really do last longer than extended oil. In accordance with our results, Prep Maxi lasts 2 ¼ times longer, Prep ZT lasts 2 ½ times longer and Prep Ultra, Prep Duo and Prep Palm all last 3 times longer than extended oils, which inevitably saves you time, and most importantly money!

  • Good oil management

    Filtration

    Regularly filtering your oil increases the life span by at least 30% and ensures the quality of the cooked food is maintained.

    • Providing a simple and easy to use filtration system
    • Removes small pieces of food debris which: Accelerate oil breakdown, Cause black specks on food
    • Available: Conical filter holder and Filter papers

    Discard kits

    Offering a safe and easy way to determine if your oil needs changing therefore:

    • Ensuring food quality is not compromised
    • Youʼre not wasting good oil
    • Includes: Discard chart, Oil wands and Guide to Good Frying
    • Simply dip the wand into cool oil (always taking care), compare the colour change against the discard chart and depending on the colour, either discard or continue to use the oil.

    For more information or to order a discard and filtration kit please call 01482 332100.

  • The Proven Quality window graph

    The graph below compares the difference between the quality window of an extended oil to that of Prep ZT from start up to discard level. As you can see, there is a longer quality life between oil changes and less oil changes with Prep ZT, which equates to producing a better appearance and texture of food, less down time and waste, which all saves you money!

  • Choosing the right oil

     
    Size & packaging 15L bottle in box,
    20L tin    		 15L Jerribox,
    20L bottle in box,
    4 x 5L carton    		 15L Jerribox,
    20L bottle in box    		 15L Jerribox,
    15L tub
    Oil type Extended
    rapeseed
    vegetable oil    		 Extended
    rapeseed
    vegetable oil    		 Long life
    hydrogenated
    vegetable oil    		 Long life
    vegetable oil
    Features Multipurpose
    clear, bright,
    fully liquid oil    		 Multipurpose
    clear, bright,
    fully liquid oil    		 Clear, bright,
    fully liquid oil    		 Fully liquid
    vegetable oil
    Suitable for Salad dressing,
    shallow and
    occasional deep
    frying    		 Salad dressing,
    shallow
    and occasional
    deep frying    		 Salad dressing,
    shallow and
    frequent heavy
    duty deep frying    		 Heavy duty
    deep frying
    applications
    Fry life (Rancimat) ¼ x longer than
    standard
    vegetable oil*    		 ¼ x longer than
    standard
    vegetable oil*    		 2¼ x longer than
    standard
    vegetable oil*    		 2½ x longer than
    extended
    vegetable oil*
    Shelf life 18 Months 18 Months 18 Months 18 Months
    Smoke/
    Flash point    		 230˚C / 325˚C 230˚C / 325˚C 230˚C / 325˚C 230˚C / 325˚C
    Type of customers Hotels, Nursing homes, Restaurants Hotels, Nursing homes, Restaurants Football stadiums, Holiday camps, Hospitals, Hotels, Pubs & bars, Restaurants, Universities Football stadiums, Holiday camps, Hospitals, Hotels, Pubs & bars, Restaurants, Universities, Work-place catering
    Fryers Electric Electric Electric Electric
    GM Free Not all
    products    		 Yes Yes Yes
    GreenPalm No No Yes Yes
    Foodservice
    Rewards
    Points    		 No No Yes Yes
       
    Size & packaging 15L & 20L tubs 12.5kg block
    palm    		 2 x 5 kg Box  
    Oil type Ultra long life
    hydrogenated
    vegetable oil    		 Ultra long life
    palm oil    		 Ultra long life
    vegetable oil    		  
    Features Semi liquid
    creamy frying oil    		 Solid palm oil,
    fully liquid when
    heated    		 Smooth, creamy
    palm oil, fully
    liquid when
    heated    		  
    Suitable for Heavy duty deep
    frying    		 Deep frying Deep frying  
    Fry life (Rancimat) 3 x longer than
    extended
    vegetable oil*    		 3 x longer than
    extended
    vegetable oil*    		 3 x longer than
    extended
    vegetable oil    		  
    Shelf life 18 Months 12 Months 12 Months  
    Smoke/
    Flash point    		 230˚C / 325˚C 230˚C / 325˚C 230˚C / 325˚C  
    Type of customers Football stadiums, Holiday camps, Hospitals, Hotels, Pubs & bars, Restaurants, Universities, Work-place catering Fish & chip shops, Fast food restaurants Fish & chip shops, Fast food restaurants  
    Fryers Electric Ideal for
    gas fryers    		 Gas  
    GM Free Yes Yes Yes  
    GreenPalm Yes Yes Yes  
    Foodservice
    Rewards
    Points    		 Yes Yes no  

    * Typical value verified against laboratory Rancimat test at 120ºC to bring to discard point. Source AarhusKarlshamn UK ltd.

    ** Pricing based on average Standard Extended Oils trade selling prices of £0.90 per litre and Prep ZT average selling price of £1.57 per litre - July 2010. Calculation 2.5 x £0.90 = £2.25 for Standard Extended Oil, Prep ZT at £1.57 per litre, saving of £0.68 per litre. Prices correct at time of publication. For more information email prepoils@aak.com

  • FAQ

    Your questions answered.

Prep High Performance Oils