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degradation, and termination of the suitability for continued use of a frying oil. This Frying Quality
Curve has been widely reproduced, cited, and quoted by other researchers, teachers, and
authors, as the model that now leads to insights critical to the understanding of the chemistry of
frying oil degradation.
Prior research has tended to focus on the extremes of how to refine fresh oil, or, conversely, the
potential health hazards of abused oils. Dr. Blumenthal's work concentrates on how to
optimize
and maintain
frying processes to sustain the desirable, central properties of the oil in order to
produce the best quality food in the most economical way. The new paradigm of frying is
therefore not only an original and creative contribution to a fundamental understanding of the
chemistry of complex food systems, but is also a practical basis for producing a superior array of
quality food products: an ideal combination of the theoretical and practical in food chemistry and
food technology.
Solventless Chemistry
Dr. Michael Blumenthal has invented and patented a novel chemical reagent delivery system that
has enormous potential to revolutionize the way many chemical measurements are made. A
series of gels, of varying properties, depending on the application, enables chemical reactions,
such as color tests, to be performed entirely without solvents or toxic materials, in disposable
vials, thus eliminating typical hazards of chemicals to the worker and the environment, as well as
permitting real-time quality control, by allowing measurements to be made right at the production
line, thus "taking the lab to the line", even where food is being processed/produced. In addition,
the tests can be, and initial applications have been made quantitative and highly correlated to
corresponding laboratory procedures. Their ease of use makes it possible for non-chemists to
perform tests with confidence and speed, and eases the workload burden on agricultural and food
chemists by allowing screening testing to isolate from large numbers of samples, only those
requiring closer investigation.
Working with colleagues, Dr. Blumenthal has developed a first application of solventless
chemistry tests for use in deep-fat frying control. As a natural outgrowth of the new paradigm of
frying, described above, process control is facilitated by being able to make the relevant rapid
measurements directly at the site where deep-fat frying is being done. Therefore, the first series of
tests commercially available that use the new solventless chemistry are the VERI-FRY
®
internationally trademarked tests for free fatty acids, alkaline surfactants, and total polar materials
(total accumulated non-triglycerides).
These tests are used by hundreds of snack food producers, industrial manufacturers, and food
service establishments, as well as regulatory inspectors and also researchers who wish to
develop products or processes with speed and efficiency by being able to make rapid and
accurate measurements at low cost and without environmental hazards. The solventless
chemistry technology combines simplicity with sophistication and is virtually limitless in
application. An extension of existing tests into the measurement of fat rancidity in milk has
enormous economic ramifications. Dr. Blumenthal has prototyped over 300 chemistries with
this new technology. The portability, compact format, and archival character of the tests (finished
tests can be stored and re-read later or at another location!), coupled with their reliability, safety,
and speed, offer tremendous access to those, including in developing economies, wishing to
have real-time quality control, do rapid screening testing, or demonstrate chemical principles in
teaching situations where chemicals are now severely limited due to hazards and liability
potential or environmental problems.
AOAC OMB Teleconference Materials
164
11/09/2016