Frying Oils

Abstract

Fried foods have provided culinary delight to people worldwide for centuries. Modern day frying involves sophisticated equipment, techniques, ingredients, and packaging. This is because the industrial fried products require long shelf life for warehousing, distribution, and sale. Oil plays a great role in determining the storage stability quality of the fried product. Frying oil has been available to man in various parts of the world. Most of the time a specific oil has been selected for frying because it is locally available. Man also has moved from the crude expelled oils to refined oils as the oil technology advanced. In addition, the availability of most oils across the world has also increased due to improved transportation and storage systems developed over the years. Consumers have been exposed to the taste of products fried in different types of oil for quite sometime. Production of other than the indigenous oils has also become common where the local climate, soil conditions, and overall agronomy have been favorable to a particular type of oilseed or oil palm trees.

Frying of potato chips in a blend of canola oil and palm olein: changes in levels of individual fatty acids and tocols

“…Further, every reduction in 10 °C of oil temperature lowers the rate of oil oxidation by 50% (Mehta & Swinburn, 2001). It is also worth noting that oils containing higher level of polyunsaturated fatty acids are more susceptible to oxidative reactions as opposed to more saturated oils (Gupta, 2005). Higher number of double bonds presence in the fatty acids increases the rate of oil oxidation.…”

“…, 2009). The drawback of a high content of highly unsaturated fatty acids is the low thermal stability at frying temperatures, which reduces the useful life of the oil for deep‐fat frying (Gupta, 2005; Warner, 2008). Several researchers have investigated the possibility of using canola oil blended with other vegetable oils (Chu & Kung, 1998; Man et al.…”

The stability of vitamin A in fortified palm olein during extended storage and thermal treatment

“…Hydroperoxides are very unstable and decompose into a series of aldehydes, ketones, hydrocarbons, alcohols and many more reaction products as the oil oxidation process continues. In reality, these reactions can continue during storage of the packaged product, as the oil in the product continues to break down via autoxidation and develops oxidised or rancid flavour in the product (Gupta, ). Additionally, there is known to be a negative effect on vitamin A, when exposed to oxygen and ultraviolet light (Hariyadi, ; Andarwulan et al ., ; Hemery et al ., ).…”

“…Thermal temperatures are usually within the range of 175–195 °C (Erickson, ; Banks, ). The thermal treatment of the food material is often accompanied with the presence of hydrolysing conditions namely water and steam, causing hydrolysis and triacylglycerol breakdown (free fatty acids) (Gupta, ). Hence, a second aim of this study, was to observe the effect of thermal treatment by simulation of shallow frying (sautéing) and deep frying fortified RBDPOL vegetable oil, then noting its impact to vitamin A (retinyl) retention.…”

Influence of elephant apple powder as an adsorbent in the regeneration of fried soybean oil: Process optimization studies

“…The average FFA level of 4.95% has been stated by Melton, Jafar, Sykes, and Trigiano () for discarding the deep fried oils. For the snack foods, the average range of FFA has been suggested as 0.25–0.40% by Gupta () and further it was mentioned that the average limit may go up to 0.50% in the case of commercial fryers. Previously, a study conducted by Tseng, Moreira, and Sun () on FFA levels, discarding limit of 1% was reported for fried oils.…”