Omega-9 oils frying

You will find omega-6 fats in fried foods, mayonnaise, cookies, cakes, chips, crackers, cereals, seeds and nuts and their refined oils (such as soybean, safflower, sunflower, cottonseed, and corn oil). 

The combination of high oleic acid and low Unoleic add, with the conventionally low-saturated fatty acid content, is the key to the very measurable benefits of the Omega-9 oils for the food industry, that is, improved oxidative stability resulting in longer shelf life, and longer fry life, as well as clean and bland taste profile. Table 5.6 shows some physical and chemical properties of these oils. 

Omega-9 oils are suitable for use in a number of food applications. These include bottled oil for home cooking, frying (both restaurant and industrial frying), spray oil for crackers and chips, as industrial shortening in combination with hard fats, and so on. 

Omega-9 oils are considered high quality frying oils because they fulfill all of the above-mentioned charaeteristics. They are naturally low in saturated fat (7%), high in oleic acid (>72%) and low in polyunsaturated fatty acids (<18% linoleic add and <2% linolenic acid). This fatty acid profile provides high oxidative stability (17 h OSI) and a high smoke point (>450°F). 

Omega-9 oils can also blend with other liquid oils (com, conventional canola, etc.) to attain the desired qualities of the fatty acid profile, oxidative stability, taste and eost. Figure 5.2 shows the difference in the saturated and trans fats in French fries when fried in partially hydrogenated soyabean oil and Omega-9 canola oil. 

Oils and Fats The following industrially processed oils were used in the frying experiments conventional canola (Canola), low linolenic canola (LLCan), Omega-9... 

Supercritical extraction has been applied on an industrial scale in the fractionation of high added value compounds, such as esters of omega-3 fatty acids, antioxidants such as tocopherol and tocotrienols, fat-soluble vitamins (A and E), scalene, pigments such as carotenoids it has also been applied to obtain essential aromas and citrus oils, and it has other special applications such as in the production of decaffeinated coffee, teas, beers, and Nonalcoholic wines, in the improvement of flavor of juices and beverages, in the production of meat and fat-free fries, in the preparation and encapsulation of spices, purification and others (Brunner, 2005). 

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