Source and limitations
This information is extracted from a supplier Product Data Sheet titled FRYING FAT provided to QC FOOD. It has no identified Chef Imperial batch number and is not an independent laboratory report. Ask us for the latest product-matched PDS and batch Certificate of Analysis before making purchasing or label decisions.
Processing
The product data sheet describes blending and homogenization followed by crystallization and cooling. Listed additive classes include TBHQ (E319), mixed tocopherols, anti-foaming and anti-clouding agents and vitamins A and D. The crystallization description does not prove that no extraction solvent was used earlier in the raw material supply chain.
Nutritional data per 100 grams (supplier-declared)
Total fat: 100 g. Saturated fat: 50 g. Monounsaturated fat: 35.7 g. Polyunsaturated fat: 7.1 g. Trans fat: 0 g. Vitamin E: 15 mg. Energy: 857 kcal, as printed on the supplied sheet. These are declared values, not independently tested results for a labelled Chef Imperial production batch.
Declared analytical limits
Free fatty acids (as lauric): maximum 0.1%, using AOCS Ca 5a-40. Moisture and volatile matter: maximum 0.1%, using AOCS Ca 2b-38. Slip melting point: maximum 39°C. Red colour: maximum 3.0 in the stated Lovibond cell. Confirm the latest revision and laboratory test methods on the supplier document.
Pack and storage
The sheet identifies 20 kg bag-in-box cartons and a 24-month unopened shelf-life conditional on storage not exceeding 20°C and under 60% relative humidity. Follow the current commercial label and local rules.
What the sheet does not prove
It does not state a tested smoke point, zero oil absorption, lower cost per portion, longer usable fryer life than every competing product, independent superiority, or solvent-free raw oil manufacturing. These are not established by the document.
Independent comparison protocol
To verify real-world performance, independently compare identified batches of Chef Imperial and an identified competitor in matched fryers, recipes, temperatures, filtration schedules and food loads. Record starting fat, top-ups, discarded fat and kilograms of finished food. A qualified laboratory should measure total polar compounds (TPC/TPM), free fatty acids and other appropriate degradation markers at controlled intervals. Include blinded crispness and odour scoring, food-safety checks and cost per finished kilogram. Publish actual results, including inconclusive outcomes, only with the laboratory report and permission.
Scientific context, not product endorsements
AOCS explains monitoring of frying-fat quality and oxidation. WHO guidance explains why saturated fat remains relevant even in fats declared trans-fat-free. Neither organisation has reviewed or endorsed Chef Imperial.