The OiLChef technology greatly slowed down the oxidization process in the oil before, during and after oil was heated and used for deep frying food. This was an important discovery, because the OiLChef slowed down the rate of oxidation in cold oil which has a significant impact for cold oil storage. It also stopped the polymerisation process happening in oil, (a process whereby oil molecules clump together in deep frying oil as result of oxidation, heat, moisture and other reactions and combinations), this is very significant because by OiLChef acting at a molecular level and keeping the oil molecules from bonding together you end up with the oil reaming in a thinner / finer form for a longer time which has at least 6 major positive impacts for the user: