Frying oils applications

We described (34) use of the test in abused frying oils. We have patented an application to in-package detection of oxidative quality loss. We have studied in this manner the relative effectiveness of antioxidants in a thin layer of dry oil. 

Industrial fryers generally are of two types (1) those who sell all the purchased oil with the product, and (2) those who must recondition and occasionally dispose of oil. Requirements for the selection and use of frying oils in these applications differ.175 Industrial snack food fryers, designed to use all the oil, are equipped with clean-out systems and inline filters. In theory, they should be able to operate indefinitely, only adding make-up oil as needed. In clean label, operations, company policy dictates that no, or minimum, additives can be used. Typically, company personnel periodically inspect and... 

The use of palm oil in food dates back 5000 years. For edible and nonedible uses, palm oil is normally refined. However, even today, unrefined palm oil is still used for cooking in certain African villages much the same way as it used to be. Examples demonstrating the range of palm oil applications in food are shortening, margarine, vanaspati, deep frying fat, and specialty fats. 

Rice bran oil is used in foods, feed, and industrial applications. Only high-quahty oil is targeted to foods. The use of rice bran oil in Japan, where it is the largest volume domestically produced vegetable oil, is as a frying oil where its flavor is preferred over alternative oils. The oxidative stability of rice bran oil is equivalent to peanut oil and cottonseed oils in deep frying applications (Table 18) (8, 59). 

As background, the AOCS active oxygen method (AOM) test uses 100 meq peroxide/1000 g sample as the end point for predicting hours of stability of a fat sample heated at 97.8 0.2°C, under controlled aeration. But, in food-grade applications, major buyers of frying oils typically specify 1 or 2 as the maximum allowable PV at receipt. In soy oil, 1.0-5.0 PV is considered low oxidation, 5.0-10.0 PV moderate oxidation, and lO-f high oxidation. The flavor of oil with a PV above 20 usually is so unacceptable that the product is of little interest. 

Frying is one of the oldest methods of food preparation (Stier, 2004). It entails the application of heat from frying oil to achieve cooking and drying as well as flavor, crnst, and color development in fried foods. In spite of the high calorihc content... 

It is difficult to give an accurate definition of the perfect frying medium because there are so many applications and so many factors that affect the frying process. Some general guidelines and characteristics of a good frying oil are ... 

Orthoefer, F.T. and Cooper, D.S. 1996. Evaluation of used frying oil. In Perkins, E.G. and Erickson, M.D. (Eds.), Deep Frying Chemistry, Nutrition and Practical Applications, AOCS Press, Champaign, IL, pp. 285-296. 

Some foods subjected to heat or steam stress can be effectively protected by application of a FRI to their surfaces by spray or dip techniques. Application of the FRI to exposed surfaces immediately after processing can be very effective. Salt is another vehicle for post-processing application of FRIs. Oil roasted nuts, potato chips and crackers are routinely protected by FRIs, using salt as the carrier. Care must be taken to use salt with tightly-controlled specifications on its metal content. 

In 69% of the popular chain fast food restarrrants in the Urrited States, com oil is used as frying oil in French fries while by 20% of the small businesses use it as fry oil. This is attributed that major users have large-scale cost effective corporate agreements with the suppliers whereas minor users find it more expensive than other plant oils such as soybean oil (Jahren Schubert 2009). In addition, fast food companies have changed potato frying applications from animal fat to non-hydrogenated com oil because of the trans fatty acid concerns (Anonymous 2006). 

Soybean oil is an important edible oil extensively used in many food formulations and as cooking and frying oil by the food industry. Salad dressings, margarine shortening and confectionary coatings are commonly made with soybean. Food applications of soybean oil have been extensively reviewed by other authors (Liu, 1997 Hammond et al., 2005). 

---