Frying oil

The usage of soybean oil in food products is similar to other oils, and these uses and products are discussed in more detail for all oils in other chapters of this edition. This chapter will focus on specifics of soybean oil in those uses. The major products in which soybean oil is consumed are cooking and salad oils, frying oUs and fats, baking shortenings, and margarine. Only minor amounts of soybean oil are used in vegetable dairy products and confectionery products. 

Vegetables contain some flavor compounds, the concentrations of which are mostly too low to obtain essential oils. In the tissues of some vegetables, volatile compounds are enzymatically produced when they are disrupted. Vegetables have the function of flavoring only after their cells are disrupted or after being oil-fried. Vegetable flavors are classified in the category of savory flavor, while fruit flavors are classified as sweet flavors. 

Yu, T.H., Wu, C.M., and Ho, C.T., Volatile compounds of deep-oil fried, microwave-heated, and oven-baked garlic slices, J. Agric. Food Chem., 41, 800, 1993. 

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],... 

Antil 141. [Goldschmidt Goldschmidt AG] PEG-SS propylene glycol oleate thickener for surfactant systems solubilizer for essential oils, fri rances. 

Trans isomers always occur in oil-fried products because they are formed at high temperatures. The developments in fat hydrogenation with respect to process optinuzation and the selection of catalysts have resulted in a gradual reduction in FA trans isomers in partially hydrogenated fats. The result of complete hydrogenation, in which all bonds of unsaturated FA are saturated with hydrogen, are hardened fats that undergo further modification by interesterification. 

Hydrogenated canola oil oil, food coatings Hydrogenated canola oil oil, food sprays Hydrogenated canola oil oil, frying... 

Frying oil Frying time (h) Polar compounds (%) Mol.Wt./ Cone. (g/lOOg oil) Fraction 1 Fraction 2 Fraction 3 Fraction 4 Fraction 5 Fraction 6... 

Nolen, G.A. (1973) A feeding study of used, partially hydrogenated soybean oil, frying fat in dogs. /. Nutr. 103, 1248-1255. 

The amount of vitamin E required by the body depends upon its size and the amount of polyunsaturated fats in the diet, as vitamin E is needed to protect these fats from oxidation. The requirement for vitamin E depends upon intake of refined oils, fried foods, or rancid oils. Supplemental estrogen or estrogen imbalance in women increases the need for vitamin E, as does air pollution. The recommended dietary allowance (RDA) for vitamin E is really quite low, many people do not consume this in their diet alone. Table 19.1 lists the RDAs and tolerable upper intake levels (ULs) for vitamin E. The new recommendations for vitamin E are expressed as milligrams of RRR-a-tocopherol equivalents. Dietary supplements of vitamin E are labeled in terms of international units (lU). 1 mg of synthetic vitamin E (a//-rac-a-tocopheryl acetate is equivalent to 1 lU vitamin E, but only 0.45 mg RRR-a-tocopherol. 1 mg of natural vitamin E (RRR-a-tocopherol) provides 1.5 lU. For the LIE, the Food and Nutrition Board recommended 1000 mg of any a-tocopherol form, which is equivalent to 1500 lU RRR- or 100 lEI all-rac-a-tocopherol (Food and Nutrition Board, 2000 Hathcock et al., 2005 Combs, 2008). 

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