When ester hydrolyses into acid under high temperature the quality of oil will deteriorate because, if heated , ester will dissolve into water and its acid value will increase. The fundamental reason with water from the fried food and hydrolyses. In recent years, many manufacturers attempt to decrease the acid value through chemical method of filtration. Professor Takaki in university of Waseta, Japan , argues that the hydrolysis reaction of oil into acid is mostly based on a center of particles. If the tiny particles and impurities suspending on the surface of frying oil have been removed, the reaction will have nothing to center on and the speed for hydrolysis will be slowed down greatly. The frying oil filter produced by Komatsu Filter Study Institute (Japan) is based on the principle. It has been widely applied in many instant noodle and fried food factories all over the world. It was widely welcome because of its outstanding effectiveness and honored as a necessary equipment for its ability in preventing oil deterioration and guarantee the quality of the fried food.


Sunshine Co. Ltd. Consults the principle raised by the Japanese Komutsu Institute and focused their effort on the study of filtering of impure particle from palm oil. And LF edible frying oil filter series mentioned here is the successful product our company developed from the Japanese.