OMB_Meeting_Book-11-2016

AOAC OMB Teleconference Materials

164

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.

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11/09/2016

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