Food processor high stability oils

High-stability oils produced by either technology can be used by food processors wherever liquidity and oxidative stability influence the hnished product s quality or handling conditions. The identihed functionalities of the monounsaturated oils in specihc applications are as follows (106) ... 

The Oil Stability Index (OSI) is another method to measure oil stability that can be conducted using AOCS Method Cd 12b-92 (AOCS, 2005) with a Rancimat instrument or an Oxidative Stability Instrument. The OSI may be run at temperatures of 100, 100, 120, 130, and 140°C. Although oil processors and food manufacturers are interested in rapid measurements of oxidation, the high temperature at which the procedure is conducted may not be relevant to ambient temperatures used for most oil storage. Frankel (1993) suggested that the variation in results at 110°C with the rapid analysis and ambient temperature storage may be because of differences in the oxidation mechanisms at the two temperatures. 

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