Hydrogenation frying oils

Lipids that were extracted from frying oil (hydrogenated soybean oil). 

Hydrogenated oils can be suitable basestocks for margarine, shortening, and frying oil with improved stability and altered physical properties. But hydrogenation has not completely solved oxidative-stability problems, and there is increasing concern about the nutritional safety of partially hydrogenated oils. 

Fig. 34.33. Solid Fat Index (SFI) profiles for hard stick, soft stick and tub margarines, and for all-purpose shortening and heavy duty frying oil. (Data plotted from Erickson, D. R., and M. D. Erickson, "Hydrogenation and Base Stock Formulation," in Practical Handbook of Soybean Processing and Utilization, D. R. Erickson (Ed.), pp. 218-238, AOCS Press, Champaign, IL, 1985.)...

High oleic acid canola oil is another development pursued in Canada, the United States, Sweden, Australia, and elsewhere (137). As with low linolenic acid canola oil, the aim was to produce stable frying oil, which will not need hydrogenation and thus avoid fraui-isomers formation. The oleic acid content in oil from seed developed in Canada is at about 78%, whereas linoleic and linoleic acids are lowered to approximately 8% and 3% respectively (see Table 2). Saturated fatty acid content is unchanged from the standard canola oil. There is limited commercial seed production for export to Japan. Also, there is increasing acceptance of the oil in Canada and the United States. The frying performance in tests was found to be similar to... 

In coconut-producing countries, RED coconut oil is used extensively as frying oil. Physical blends and interesterified mixtures of coconut oil and hydrogenated... 

Soybeans owe their dominance of the oilseed market to the value of their protein, which is much greater than that of other oilseeds. Of the oilseed meals produced in 2003, 129.58 million MT out of a total of 185.69 milllion MT was soybean meal (1). Of the money made on extracting soybeans, the meal accounted for between 51% and 76% of the total in the last 10 years. Soybean oil of typical composition performs well as a salad oil, but it is usually hydrogenated for use as a margarine stock or frying oil. Soybean oil s stability to oxidation also is limited by its content... 

Linolenic acid content must be low in order to provide maximum oxidative stability to the oil. This is why soybean and canola oil, which contain about 8% linolenic acid in the natural state, are hydrogenated to reduce their linolenic acid content to less than 2% determined by the capillary GC Method (2). Poor frying stability in sunflower oil comes primarily from the high level of hnoleic acid. Therefore, sunflower oil must also be hydrogenated to reduce its linoleic acid content to 35% or lower for industrial frying. Table 1 lists the analyses of the most commonly used industrial frying oils. 

These oilseeds have been developed over the past two decades. These oils are very low in linolenic acid (except high oleic canola). All of these oils can be used for industrial frying without hydrogenation. Fatty acid compositions of these oils are listed in Table 6. These oils are in hmited supply and they are expensive. Com oil, cottonseed oil, and palmolein have been included along with the others for comparison. 

FA. Therefore, the Working Group does not recommend trans FA to be in the food supply as a result of hydrogenation of unsaturated fatty acids or high-temperature cooking (reused frying oils). 

Vegetable oils go to a number of end uses, edible and industrial. Some of the edible uses of vegetable oils are shortening, margarine, salad oils, frying oils, hard butters, and surfactants. Further processing such as hydrogenation is used to produce hard fats or to enhance oxidative stability [107—114],... 

Figure 3.9 Polymer content of some frying oils (Razali and Badri 1993). PO palm oil POo palm olein PHSBO partially hydrogenated palm olein SBO soyabean oil. Key , day 0 , 5th day...

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