TRANSCRIBED AND TRANSLATED FROM PROFESSOR Y. SUZUKI. INVENTOR OF THE FRYLOW
The anti-oxidation and odor reducing benefits derived from the photo or radiant catalytic ionization process is achieved in nature by the simple act of ultraviolet light bouncing off a catalyst and releasing electrons. The activity of these catalysts depends on their ability and efficiency in producing pairs of negatively charged electrons and positively charged electron holes (electron-hole pairs) on material surfaces. That is to say, that when a photon excites a molecule, an electron moves to a higher energy orbital and leaves a vacancy, or hole in its previous position (ground state orbital). A molecule to which that freed electron adheres is known as an anion. Reduction-oxidation or redox is a way to describe chemical reactions in which the oxidation state of atoms is altered. It should be noted that it is impossible to have an oxidation reaction without a reduction reaction happening at the same time.
Oxidation refers to the loss of electrons, while reduction refers to the gain of electrons. The two concepts of reduction and oxidation as explained in Wikipedia: Oxidation is the loss of electrons or an increase in oxidation state by a molecule, atom or ion. Reduction is the gain of electrons or a decrease in oxidation state by a molecule, atom, or ion. The creation of these electron-hole pairs brings about various chemical processes, the one focused on here being the formation of free radicals. Free radicals are highly reactive chemical species, which may then go on to give secondary reactions. These being the key to retarding the oxidation of the cooking oils in question. The Frylow works by incorporating a new and revolutionary development in photo catalytic technology which enables it to achieve photo catalytic redox properties even in conditions devoid of light, or with very little light irradiation, yet it works in the same way as the conventional radiant catalytic model and produces the same two highly reactive species, namely Hydroxyl radicals (OH-) and Oxygen ions (02). Both are very powerful oxidizers.
At the core of Frylow technology is the special blend of oxidation-inhibiting ceramics which Frylow has spent years to perfect and which, unlike our imitators, uses neither a coating nor a layered configuration. It has overcome the shortcomings of both these approaches – namely the tendency of coated ceramics to wear off after relatively short periods of time, and for multi-layered mixtures to occasionally display efficiency problems due to inconsistent distribution of ingredients. Frylow’s specially formulated slabs utilize multiply catalysts in conjunction with other ingredients which serve as activators.
These activators are suspended uniformly throughout the mixture to induce a form of photo catalytic reduction unique to Frylow alone. This patented formula does not employ any form of dangerous radiation and contains absolutely no industrial grade titanium. These activators do not utilize any form of dangerous radiation or natural materials that produce any amount of radiation to induce its form of photo catalytic reduction.
The details of these ingredients have been submitted in a patent application, which has not reached the publication stage at this time. As for the food-safety of the Frylow, no chemicals are either transferred or absorbed in the process by which Frylow’s active ceramics work to extend the longevity of cooking oil. There are simply no toxic ingredients in the formula that pose such concern and the stainless steel protector is of standard food grade stainless steel SUS #304 which is the accepted grade and used in tens of thousands of cooking utensils and devices. The Frylow has been accepted as food-safe by the Japan Ministry of Health. All the contents of the slabs have been subjected to analysis and results support our non-toxicity declaration. Lengthy and rigorous laboratory tests focused on the interaction of the FXF slabs with cooking oils have been conducted and passed without issue. The Frylow has been proven entirely food-safe by both the Japan Research Laboratories and the NSF International. The photo catalytic reduction mechanism employed by Frylow has been proven to dramatically reduce oxidation and retard the deterioration of cooking oils used to fry food. It further enables frying at significantly lower temperatures while actually improving the crispiness and taste of fried foods.
– Professor Y. Suzuki. Inventor of the Frylow