China Food

The business experience in kitchen waste oil, sustainability is the unique secret | technological frontier

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is it reliable to dig gold from kitchen waste oil?
 ”

Text: Kelly Wang

Source: foodaily daily food (ID: foodaily)

 
Sustainability is becoming a new concept of life for the Chinese people. From the strong implementation of waste classification, environmental protection packaging has become a design trend, to the creative reuse of waste, we can always feel that the concept of sustainability has slowly penetrated into the hearts of every industry, enterprise and individual.
Food is the most important thing for the people. In China, where the catering culture is broad and profound, the manufacturing capacity of kitchen waste is also quite amazing. According to statistics, cities across the country produce 60 million tons of food waste every year. Conventional kitchen waste is generally treated by biological fermentation, composting, landfill, incineration and other methods. Among them, about 10% of kitchen waste oil has become the focus of kitchen waste reuse because of its higher biological value.
However, for many family kitchens or small-scale catering stores, it is difficult to obtain the door-to-door service of professional recycling agencies. They can only be mixed with other kitchen waste and thrown into the dustbin / garbage station. This undoubtedly increases the difficulty of classification and treatment of domestic waste and makes it difficult to improve the recovery and utilization rate of waste oil. How to recycle kitchen waste oil conveniently and quickly?
Overseas, there is such a start-up enterprise, which aims to launch a magical product for those who are trapped in how to quickly collect kitchen waste oil. With a little plant-based powder, the sticky waste oil can be transformed into solid, and the annoying waste oil collection can be transformed into a simple task that takes into account the wonderful chemical reaction.
How was such a creative product born? What are the mysteries hidden in plant powder? How will it promote the recycling and reuse of kitchen waste oil? We may get a glimpse of this foreign company.
 

senior foodie, solve kitchen problems with science

After frying, the food has a crisp and tender taste, which is delicious and impressive. Therefore, no matter how strong the health trend is – including “home cooking” and “air fryer” with fire – People’s love for fried food is always difficult to fade.
However, after enjoying the delicious food, a new problem arises: how to deal with the full pot of fried oil? Directly into the sink? If you usually deal with it like this, be careful of your sewer. Because the fat pile formed over time will not only directly block the sewer, but also damage the whole local sewage treatment system. In September 2017, the sewer of Whitechapel in London was found to be blocked. The culprit was a huge 250 meter long fat waste mixture, which took a total of 9 weeks before and after cleaning. It is reported that Thames Water spends £ 18 million a year on the same clean-up. The money flowed like waste oil into the sewer.
In view of this, people can’t help but start to act freely: if one day, the liquid oil with sticky hands in the pot can be scooped out directly from the pot, and then thrown into the trash can like other daily garbage, and then handled by professional institutions, the problems derived from the kitchen can be easily solved. This seemingly “dream” idea was really “photographed” into reality by a company called fryaway.
Source: www.budgetdumpster.com com
 
Speaking of the birth of fryaway is actually very interesting. Ms. Lura, founder and CEO, is a senior foodie who loves to study cooking. She has a special preference for fried food on weekdays. In a conversation with a friend, she learned about a Japanese product – a chemical coagulant (hydrogenated fatty acid) that can solidify edible oil so that it is easier to throw away. After that, she consulted the relevant materials, and was shocked by the great harm caused by waste oil discharge to the environment. As a result, the idea of developing a similar solution for the U.S. market came into being, and Lura finally brought the product to the market for the benefit of the people.
Fryaway’s “oil fixing artifact” operates like this: when the used edible oil is not cooled, take some products (powder) and stir it in, and the original liquid oil will solidify rapidly. In addition, not only the waste oil, but also the sticky fragments contained in the oil can be disposed of at the same time. The final “solid oil” can be easily collected and handed over to professional recycling institutions at one time, and enter the green cycle together with other kitchen waste.
Image source: Amazon
 
Lura is the “King” in the food industry by capturing inspiration from daily life, developing new products and solving kitchen problems with science.
In fact, before founding fryaway, Lura was a product manager, engaged in the marketing and product development of children’s toys. “I think product development is usually creative problem solving. To create a new toy, you must first find a way to make a character live.”. When she founded fryaway, she also extended this concept to the field of food. “It’s like bringing two worlds together – one is my love of building brands and products, and the other is my love of food.” Fryaway is a high-quality product based on “power generation for love”.
Source: foodandwine com
 
It is reported that at the beginning of this year, the company has launched the third product fryaway super fry (for large oil appliances) after fryaway pan fry (for shallow pan pans) and fryaway deep fry (for deep pan pans). Fryaway’s application scenario is expanding from home kitchens to places where more oil is used, such as the catering industry.
After seeing the popularity of the products, Lura also said that she would go deep into the field of kitchen waste oil reuse and explore more and better solutions, so as to make cooking lovers and catering practitioners easier and finally contribute to a sustainable world.
 

biodiesel, energy-saving coating, emission reduction aviation fuel New journey of kitchen waste oil

Broadly speaking, kitchen waste oil mainly refers to the inedible animal and vegetable oil produced in the process of family, catering industry or food processing industry, including various oily soap feet and other oil wastes. For example, the well-known but frightened “gutter oil”, one of its raw materials is the waste oil that has long been discarded.
In fact, there are potential and serious impacts and hazards in each link of the assembly line for the treatment of kitchen waste oil.
The waste oil formed by high temperature has complex components, including heavy metals that can seriously harm the human digestive system and nervous system, and carcinogen aflatoxin B1. These harmful substances lead to the fact that the waste oil can not return to the dining table again, and a lot of time and detergent will be spent when cleaning the hood and stove of the range hood because of its close combination with the articles; When it enters the sewer through the pipeline, it will accumulate and form for a long time, which will cause sewer blockage and pipeline corrosion.
Source: pexels
 
If the waste oil is directly discharged into the urban sewage system, it will float on the water surface or combine with lipophilic substances in the water to form small particles suspended in the water body. With the accumulation of time, it will eventually cause serious deterioration and eutrophication of water quality, reduce the working efficiency of biological treatment unit of sewage treatment plant, and easily cause oxidative rancidity in the air and emit acid odor gas. It is reported that every kilogram of waste oil will cause 15000 square meters of water pollution, with a plane size equivalent to 36 standard basketball courts.
Therefore, the scientific harmless treatment of kitchen waste oil is not only conducive to controlling food safety hazards such as edible oil adulteration from the source, but also an important part of reducing environmental hazards and practicing sustainable development.
At present, countries all over the world generally adopt biofuel conversion process for kitchen waste oil – convert it into biodiesel through various chemical reactions to replace the traditional diesel that will produce more carbon dioxide, which is widely used in energy supply. It is reported that in 2019, the global biodiesel production capacity is about 45 million tons / year and the output is about 35 million tons. Europe, the Americas and the Asia Pacific are the world’s major biodiesel production and consumption regions, of which the total output of biodiesel in Europe and the Americas accounts for about 68% of the world’s total output. In China, the research data show that the conversion rate of biodiesel prepared from frying waste oil in domestic laboratories has exceeded 85%; Relevant refining and chemical enterprises also continuously improve the production diesel steam ratio through continuous technological transformation.
Nevertheless, China is still facing the contradiction between excess refining capacity and the reduction of diesel to steam ratio. Therefore, working hard on the development of biodiesel can not only eliminate the return of “gutter oil” to the dining table, but also be consistent with the current direction of adjusting the oil structure and improving the diesel gasoline ratio in the petrochemical industry. It can be said to be the best option for enterprises to “kill two birds with one stone”.
Practical cases of global reuse of kitchen waste oil are also readily available. In the United States, scientists make waste oil into a liquid polymer and apply it on the roof as an energy-saving coating to adjust its heat absorption, so as to reduce the use of air conditioning and fireplace and achieve the effect of energy conservation and emission reduction; KLM reached an agreement with skynrg, a leader in the biofuels industry
Through strategic cooperation, kitchen waste oil was deoxidized and refined into “hydrogenated renewable flight fuel”, reducing carbon dioxide emissions by more than 85%. This is also the first sustainable aviation fuel project in Europe, which will have a significant demonstration effect on the global aviation industry.
Video source: news klm. com
In China, there has also been a technology of making emulsified oil from waste oil of catering industry as the main raw material through the action of emulsifier. The obtained products have good effect in concrete engineering and have a good market application prospect.
It is worth noting that although biotransformation technology is the greenest and safest treatment method for kitchen waste oil, the application of this technology is not optimistic due to the long treatment cycle and the limitations of related technologies. Coupled with various social and economic reasons, there are always various urgent problems to be solved in the recycling of kitchen waste oil, such as insufficient government guidance, weak public awareness of reuse, high waste oil collection cost and insufficient recycling.

do you really understand the “color changing” hydrogenation technology?

Oil hydrogenation technology is one of the methods of oil modification, which was invented by German chemist Norman in 1902. At first, it was used in the field of food, and now it has become a widely used oil processing technology.
The so-called “hydrogenation” refers to the process of saturating unsaturated double bonds in oil after hydrogenation under the action of catalyst and certain conditions. After hydrogenation of cis unsaturated fat, the degree of saturation is improved, and the color and odor are improved accordingly; The disadvantages of natural animal and vegetable oil, such as poor thermal stability, easy oxidation and corrosion, have been overcome, and its application value in industry and food has also been greatly increased.
Source: pexels
 
Back to the specific application. After hydrogenation, the melting point of oil rises – edible oil, which was originally liquid at room temperature, becomes solid after adding hydrogenation agent, which is the technical principle of fryaway’s ability to “fix oil”.
Of course, “a sharp edge has two sides”, and hydrogenation technology is no exception. The incomplete hydrogenation process produces trans fatty acid, an unsaturated fatty acid with trans non conjugated double bond structure. It has become an important raw material in the food industry because of its low price and storage resistance. Livestock adipose tissue and milk contain a small amount of natural trans fatty acids. The main sources of trans fatty acids are baking, frying, hydrogenation and refining dehydrogenation of edible oils (such as margarine and shortening).
Excessive intake of hydrogenated oil will not only cause cardiovascular disease, but also have an irreversible impact on human development and fertility. Therefore, 40 countries in the world have implemented practical policies to restrict them. As early as 2010, relevant scholars in China had an in-depth discussion and clearly put forward the harm of hydrogenated oil to human body; In 2018, who issued a new plan calling for the global ban on trans fatty acids; At the beginning of 2020, Singapore submitted a draft to the WTO, proposing to prohibit the import and use of partially hydrogenated oil as the ingredient of all fats, Oils and prepackaged foods. At the end of 2021, the best practice policy for the elimination of trans fats also came into force in Brazil, Peru, Singapore, Turkey, the United Kingdom and the European Union after Bangladesh, India and other countries, marking important progress in who’s initiative to achieve the global goal of eliminating trans fats from industrial production by 2023.
Source: pexels
 
In order to meet the requirements of new policies and regulations, the food industry began to actively explore ways to reduce the content of trans fatty acids in hydrogenated oils and fats. Improving the “hydrogenation degree” is a very effective move.
The factors affecting the formation of trans fatty acids in hydrogenation process include temperature and pressure. In order to prepare fully hydrogenated oils without trans fatty acids, the reaction conditions need to be strictly controlled. Previously, two Purdue University researchers in Indiana found that the use of high pressure cold plasma treatment can replace the traditional process, and has the advantages of useful normal temperature and pressure. The hydrogenated oil produced does not contain trans fatty acids, and can reduce 50% of the energy required by the current process, which has considerable commercial value.
As mentioned earlier, the traditional hydrogenation process separates hydrogen molecules into atoms under the conditions of catalyst, high pressure and high temperature, while this process bypasses the catalyst and uses high-voltage discharge to separate molecules. In this way, each atom will combine with the double bond in the fatty acid molecules on the oil surface, so as to complete the hydrogenation process and make the oil more solid or “saturated”. However, there are still two main obstacles to commercial use of this process, a few by-products and slow speed, but the attitude of researchers is very optimistic, and there is even a prospect: “this process will not be limited to edible oil. We can manipulate the chemical composition of any oil, whether vegetable or industrial.”
Source: www.purdue.com edu
 
At this point, we should also understand that although trans fatty acids are indeed harmful to human body, it is unfair to classify hydrogenation as a “bad technology”.
In fact, hydrogenation technology has unknown applications in the food industry. For example, hydride generation atomic fluorescence spectrometry is an effective method for the analysis of food pollutants. Using this method, people can sensitively measure the trace elements such as mercury, arsenic and lead in food, which can be used as a reference for food evaluation.
Fryaway’s ingenious use of hydrogenation technology shows us the “lovely and amiable” side of this technology. Perhaps, after fryaway, more and more enterprises will devote themselves to studying the “other side” of various food technologies to improve the green degree of daily life and even social operation. In this sense, fryaway is opening a new door to a green and sustainable world rather than giving its name to hydrogenation technology.
 

summary

The Beijing Winter Olympics, which has just come to an end, has set up a classic example for the world to practice the concept of low carbon in a wonderful and frugal way. The new year 2022 will not only be the first year for China’s ice and snow sports to truly move towards the whole people, but also a year for the continuous fermentation, landing and flowering of the concept of sustainability.
According to the relevant calculation data of the forward-looking economist, with the continuous strengthening of public awareness of environmental protection, the implementation of a series of waste reduction and environmental protection measures such as “CD-ROM action”, “plastic ban order” and “waste classification”, the proportion of food waste in China’s domestic waste has shown a downward trend since 2015, and the proportion of recyclable waste and other waste has increased year by year. In 2020, the proportion of food waste in China has dropped to 38.05%, and the proportion of recyclable waste has risen to 16.16%.
How to continuously improve the utilization efficiency of food waste? How can everyone contribute to a sustainable society with convenient and modest efforts? Fryaway’s innovation case shows us the infinite possibility of using technology to drive a sustainable society.
Will it be a good business to dig gold from kitchen waste oil?

Cover image source: grab com

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