Miracle Filter Aid Powder

Filter paper only removes particles from your oil

* The real destroyers of fry oil are free fatty acids (FFAs)

* FFAs can be removed using Miracle Fry Oil Powder™

Customers expect fried foods to taste and look good
The look is crisp, golden brown on the outside and fluffy white on the inside.

The taste is nutty/crispy followed by the full flavour.

Fried food can only taste as good as the fry oil allows it to.

Miracle Fry Oil Powder absorbs acidity (FFA) and improves colour of frying oil.

Fry oil sears a crisp jacket on the surface, allowing fried product to steam and cook on the inside using its own juices.

Miracle Fry Oil Powder can make a significant improvement to your food quality.

Frying oil is made of triglyceride molecules: a back bone of 3 molecules of
fatty acids each creating a chain of carbon and hydrogen, single bonding or double bonding.

Each molecule is surrounded by free radicals.

If FFA is allowed to soak into fried products, the result is greasy fried food. FFA encourages the oil to produce smoke, foam and discolour.

Heat, light & water.

The heating process of frying breaks down the free radicals. Keeping direct
sunlight away from fry vats is recommended. Water is present in all fried food
and when released, destroys the oil.

Fry oil has 7 enemies

Frying oil enemies number one, two and three are heat, light and water

If the free radicals are attacked by any or all of these enemies, the triglyceride molecules break down.

Fatty acid chains breaks away from the back bone creating free fatty acids or FFAs.

What was a TRIglyceride is now a DIglyceride or even a MONOglyceride and your
fry oil is no longer doing its job. FFA molecules form into polar compounds
which lower the surface the tension and vitality of the oil.
This allows the FFA molecules to soak into fried products. The result is
greasy fried food and a tendency for the oil to produce smoke, foam and
discolour.

Enemy number 4 is carbon

Carbon particles develop in fry oil as a result of the normal heating and
cooking process. Carbon is like a dye discoloring your oil especially overnight when the oil
lies dormant in your fryer. Regularly removing this carbon is essential for good quality frying oil.

Enemy number 5 is bacteria

There’s another reason to remove carbon from your oil.
Carbon is food for bacteria.

As bacteria feeds on carbon particles, just like all animals, it secretes a
rancid liquid.
This rancid liquid destroys the oil at a much quicker rate, tasting sour and
affecting the polarity of the oil, making the oil gummier or thicker which
collects around your fried food and on the walls of your fryer.
All these chemical reactions in your oil produce

Enemy number 6 Oxidized fatty acids or OFAs.

Oxidized fatty acids feed off starches, sugars and proteins in fry oil.
As they do, they break down the fry oil’s vital triglyceride back bone.
OFAs increase the peroxide and anisidine values in the oil causing unpleasant
odours and off-flavours in the food you cook.

Enemy number 7 is caramelization

Carbohydrates and proteins in food burn, causing the oil to brown or
carmamelize.
This causes fried food to have a dark, unpleasant-looking appearance.
Caramelizing also speeds the development of OFAs, enemy number 6

The food you produce is only as good as your fry oil.
Filtering with either the cone or mesh washable bag only get the lumps out of
the used oil.

We still need to remove those gummy, sticky, polarized FFAs and OFAs.
Being absorbent, Miracle Filter Aid Powder turns the liquid fats into solids
so they can be absorbed and removed.
After filtering, the burnt fried food, carbon and old dirty powder containing
liquid impurities has been captured on the surface of your ACE the filter
paper.

Miracle Fry Oil Powder

Miracle F.M. click image to enlarge

Miracle F.F. click image to enlarge

Miracle is new generation magnesium silicate filter
powder.
Miracle Fry Oil Powder is a superior collector of carbon and Free Fatty Acids.
It also retains a high flow rate during filtration.

There are 2 types of Miracle Filter Powder:
Miracle F.M.
This is a white, inert, free-flowing spray-dried powder. This powder is best
in commercial food production.
At a magnification 500 microns, it has the appearance of medium-sized white
pearls. The pearls have a thick coating and high absorbency and good carbon
collection.

Miracle F.F.
This is also a white, inert, free-flowing spray-dried powder. This powder is
excellent for fast-food restaurants.
At a magnification 500 microns, it has the appearance of small-sized white
pearls. The pearls have medium coating with absorbency and excellent carbon

collection, polishing and shining used oil.
Competitor's powder
At a magnification of 500 microns, the surface area appears smoother and
dust-like.
ACE Filters has had over 25 years' experience in liquid filtration
Using this experience, our goal has been to make a powder which is more
absorbent, delivers excellent clarity, is faster-filtering, and offers better
value for customers.
Miracle Fry Oil Powder is technically known as Synthetic Magnesium Silicate,

Amorphous Hydrous:
Chemically, Miracle is similar to our competitor's product. However due to a
difference in formula and particle size, Miracle offers far greater absorbency
of acid (FFA) and moisture.
We have had Miracle powder tested by ALS ConsulChem International. The tests
show Miracle’s superiority.

All Miracle Powders have a 3 course level mix for enhanced flow rate,
absorption ability and carbon collection.
Miracle Powder enhances the flow rate, allows carbon FFA’s to be captured in
the powder cake.
With Miracle Powder, large carbon particles are left in the course mix. Medium
carbon particles are left in the medium mix. Small carbon particles collect in
fine mix.
Competitor's powder: carbon of all sizes tends to collect on powder surface.
This blocks the surface penetration, slowing down the absorption rate
The ALS ConsulChem results, which are detailed in Miracle: Why it’s a Better Product, show that Miracle Powder delivers:

1. Enhanced flow rate, 10% - 15% greater (therefore reduced operator time)
2. Reduced impact on fryer pump and future maintenance
3. Reduced powder cake density. This is an advantage for older pumps which
are unable to handle the flow rate of other finer powders
4. Acid (FFA) absorption ability up to 25% - 30% greater
5. Carbon collection up to 10% greater

Comparison of powder grades (sieve size)

As each Miracle Powder particle is larger, its ability to absorb FFA’s is
greater
Due to the powder wall thickness, FFA’s are more readily absorbed deep into
the powder cake.

A simple test you can perform yourself:

To show the greater absorbency of Miracle Powder, ask for our test kit. Inside
are samples of both Miracle and our competitor’s powder. Follow the simple
instructions, the proof will be self-evident.
You may also choose to repeat the tests using fry oil heated to 135oc. You
will notice that the competitor’s powder absorbs frying oil at a reasonably
fast rate (30 seconds). Also, Miracle Powder will take approximately 3 times
longer to absorb the hot oil.
This shows that when compared to Miracle, our competitor’s powder quickly
absorbs oil, saturating the powder with oil. Miracle is reluctant to absorb
oil, allowing it to rapidly absorb water and FFA’s.

A simple test performed for you

Click here to watch a short video showing the simple water absorbsion test
using our competitor's product (left) and Miracle FF (centre) and Miracle FM
(right)
Video is 1.8 megs WMV format, no audio

Laboratory testing of FFA removal

We have de-odorized from 25 litres of 2-day-old palm oil, close to 90 grams of
pure FFA as oleic acid. This represents 2.26% of the total volume.
The following scale was established by using powder daily and cooking fries in
vat 2. The test was confirmed by Oilmaster Energetik Laboratories.
The examples shown are based on average furnacing of oil over average daily a
time span using fries.

Test results show:
Example A: the rapid growth of FFA’s in unfiltered oil at a rate of about 33%
daily
Example B: by removal of carbon when filtering with a filter sheet only, FFA
growth increased to about 25 - 30% daily. Using magnesium silicate filter

powder greatly reduces FFA's.
Example C: using our competitor’s powder, FFA’s growth reduced by up to 40%
Example D: using Miracle FF powder, FFA’s again reduced up to 50%.
The variations in the percentage of each category greatly depend on which day
of the week and how busy the restaurant was on that day

Observations: filtering palm oil daily

Day 1 & 2: Oil golden, seared fries quickly. Fries golden in colour and fluffy
inside

Day 3: Oil notably darker, fries well-tanned, slight yellowing inside fries
Day 4: Oil dark, element not visible, oil starting to smoke and fume, fries
notably yellow inside
Day 5: Smoking moderately, FFA’s starting to smell, fries darker brown on the
outside and yellow all through the inside
Day 6: Fries taste oily, fries slightly limp, noticeably longer to achieve a
tanned fry
Day 7: Oil smoking heavily, pungent FFA smell due to de-natured oil, oil only
good for nuggets and onion rings
For the same process using Miracle FM powder, there was no smoke until day 5,
but fries only slightly yellow inside. The fast food restaurant chain not
using filter powder, generally dump oil at the end of day 5. When using filter
powder, the oil easily lasts until day 7.
Results of UV visual color range tests with 4 day old palm oil

Results of FFA reduction tests with 4 day old palm oil