Page 42 - O Bunge Oils Resource Guide

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After each step in processing, Bunge completes analytical tests of the oil assuring operators of products that will save on frying costs by requiring fewer shortening changes.
REFiNiNG: Bunge Elite products take longer to break down and to develop color during frying because specially designed high speed centrifuge equipment separates the free fatty acids and other impurities from crude oil .
BLEAChiNG: Operators find that products fried in Bunge Elite shortenings develop less off flavors, foam and color because Bunge Elite products are bleached in a closed system which reduces the exposure of the oil to oxygen .
hYDROGENATiON: Operators appreciate the consistent viscosity and frylife performance of Bunge’s Elite shortenings . Bunge technicians accomplish this by producing their own exceptionally pure hydrogen which enables them to precisely control the end point in the hydrogenation vessel .
DEODORizATiON: While frying with Bunge Elite products, operators find that prema- ture breakdown and off flavor development is eliminated . Bunges' unique deodorization vessels and computerized operator controls maximize the removal of off-flavors and off-flavor precursors .