4th International Symposium on Deep-Fat Frying: 11-13 January 2004, Hagen/Westphalia, Germany
During this symposium, delegates discussed and adopted new recommendations on frying oils to complement recommendations adopted during the 3rd symposium (see below).

1) A risk analysis should be conducted on heated fats and oils and especially the foods being fried in those oils. This analysis should be conducted by a multidisciplinary team. Risk assessment is an essential first step to determine whether regulations should be implemented to protect the public health.

2) It is strongly recommended that industrial and foodservice fryers take steps to optimize processing parameters, such as reducing the temperature of frying oils, to optimize quality and safety in fried foods and the work environment.

3) We encourage the continued research into developing alternatives to existing frying fats and oils containing trans fatty acids that will not only be more healthy but will provide the functionality needed to produce the foods demanded by the consumer.

4) We recommend that all industrial, foodservice fryers adopt the principles of HACCP and/or Guides for Good Hygienic Practices to ensure consumer safety according to EU recommendations or the Codex Alimentarius Principles of Food Hygiene.

5) Food processors and restaurant operators should make an effort to develop a direct relationship between food quality and the two best indices of frying oil quality; total polar materials and total polymers. If this is not possible, the operation should make every effort to establish a relationship between food quality and a measurable physical or chemical index.

6) The DGF should prepare and publish a reference guide to test methods used to evaluate frying oils. This document should describe all methods applied for both fresh and used frying oils, and emphasize how those methods should be used to evaluate oil quality and safety and its relationship to food quality. This guide should be reviewed and updated on a regular basis.

7) We encourage continued research targeted at obtaining a better understanding of the formation of potentially harmful compounds, such as acrylamide and oxidized compounds. These research efforts may include the development of new or improved frying processes, process interventions, and new products or systems that will result in the production of foods with lower levels of such compounds.

8) The food industry, professional societies and the academic community should make an effort to educate consumers, retailers and caterers on proper cooking methods and food handling.

3rd International Symposium on Deep-Fat Frying: March 20-21, 2000, Hagen/Westphalia, Germany

On this symposium, eight Recommendations for Frying Oils were discussed and adopted by the delegates:

1) Principle quality index for deep-fat frying should be sensory parameters of the food being fried

2) Analysis of suspect frying fats and oils should utilize two tests to confirm abuse. Recommended analyses should be:

Total Polar Materials (24%)
Polymeric Materials (12%)

3) The use of rapid tests for monitoring oil quality are recommended. Rapid tests should exhibit the following characteristics:

Correlate with internationally recognized standard methods
Provide an objective index
Be easy to use
Safe for use in food processing/preparation area
Quantify with oil degradation
Field rugged

4) Affirming previous work: There are no health concerns associated with consumption of frying fats and oils that have not been abused at normal frying conditions.

5) Encourage development of new and improved methods that provide fats and oils chemists and the food industry with tools to conduct work more quickly and easily. Work should strive to develop methods that are environmentally friendly, using lower quantities of and less hazardous solvent systems.

6) Encourage and support basic research focused on understanding the dynamics of deep-fat frying and the frying process. Research should be cross-discipline encompassing oil chemistry, food engineering, sensory science, food chemistry and nutritional sciences.

7) One of the basic tools to assure food and oil quality is the use of filtration. Filter materials should be used to maintain oil quality as needed.

8) Used, but not abused, frying oils may be topped up or diluted with fresh oil with no adverse effects on quality. Abused fats and oils were defined in the first two recommendations developed during this program.

FOR CONSIDERATION:

Define what constitutes a long life frying oil claim in keeping with recommendations 1 and 2.