Verhalten und Beurteilung von Fritierfetten in der Praxis

Abstract

Untersuchungen an Cocosfett, Palmöl, Erdnußöl, Sojaöl, gehärtetem Erdnußöl und gehärtetem Fischöl zeigten, daß polyensäurereiche Öle und auch Fette tierischer Herkunft sich nicht für ein längeres Erhitzen in einem Fritierbetrieb eigne. Als Beurteilungskriterien dienten Gehalt an oxydierten Fettsäure, Verseifungsfarbzahl, Geschmack, Säurezahl, Rauchpunkt und Aussehen. Die Grenzwerte für die Genußtauglichkeit von Fritierfetten und die Aussagekraft der einzelnen Kennzahlen werden diskutiert. Schließlich wird eine neue Schnellmethode vorgestellt, mit der im Fritierbetrieb direkt der oxydative Verdorbenheitsgrad ohne chemische Vorkenntnisse ermittelt werden kann.

Use of palm oil for frying in comparison with other high‐stability oils

“…The suitability of palm oil and palm olein for frying of different foods is widely described in many publications [12][13][14][15][16]. In this connection, it is important to mention that most of these investigations were carried out as discontinuous frying trials and that the frying performance and the kind and speed of oil degradation may be different from industrial continuous frying.…”

“…One of the first extensive investigations was done by Zeddelmann and Wurzinger [12], who carried out heat-ing experiments at laboratory scale without frying. They used soybean oil, groundnut oil, hardened groundnut oil, hardened fish oil and coconut oil for comparison with palm oil.…”

Palm Oil and Palm Kernel Oil: Versatile Ingredients for Food Applications

“…Special quality POo is traded at a premium price of about USD 50 per tonnes (FOB Bulk) higher than that of standard POo. A study on the comparison of the stability of animal fats and highly unsaturated oils towards oxidation by Zeddelmann and Wurziger (1973) showed that PO and partially hydrogenated groundnut oil were the most stable oils against oxidation at high temperature. Another study by Siddique et al (2010) compare the physico-chemical properties of blends of POo with other vegetable oils, proved that POo was the most stable against oxidation rancidity among soyabean, sunflower (SFO) and canola oils.…”

Colorimetric test application to the efficiency and shelf-life assessments of olive oil, sunflower oil and their blend used for frying frozen and fresh foods

“…Dicho test cualitativo es sensible a la concentración de compuestos carbonilos (Von Zeddelmann, 1973). Su empleo es sencillo, barato y no requiere conocimientos técnicos especiales.…”