Extract makes frying oil re-usable up to 80 times

Universiti Putra Malaysia researchers have developed Afdhal Oil, an extract that they claim can reduce the oil absorbed in fried food by up to 85%. Project head Professor Dr Suhaila Mohamed from the Institute of Bioscience claims that only 10% of cooking oil needs to be replaced with Afdhal Oil to reap the benefits. Not only is less oil absorbed by the food but the extract also is claimed to prevent oil spoilage, allowing the same oil to be used more than 80 times.

Afdhal Oil is a blend of natural herbal extracts. Based on palm oil it includes citrus/rue (Rutaceae) extracts which are responsible for the products antioxidant properties.

Other claimed features of the oil include antibacterial and antihistamine activities. The natural oil is free from of trans fats, synthetics or cholesterol.

Research into the product commenced in 2008 and is ongoing. Patent protection in Australia and a number of other countries has been obtained.

TheAfdhal Oil is available for purchase on lazada.com.my.