A: Free fatty acids (FFA) or “Acid value” is an important parameter used in evaluating the quality of oil. FFA are molecules that lower the surface tension of oils, allowing batter and breading to soak up more oil. TPM refers to the extent of oxidative thermal degradation of frying oil and is one of the objective criteria for assessing the deterioration of cooking oil, which affects the taste and temptation of fried foods.

We are the first drafting unit of the national standard for Food-grade Magnesium Silicate, which is the main ingredient of oil filter powder. Magol™ can effectively eliminate FFAs, TPMs, colors, off-flavors, and odors, which greatly slow down the formation of these molecules, allowing the oil to last longer and making fried foods taste more crisp.