A new generation of frying oils
2003
Sakurai, H. | Yoshihashi, T. | Nguyen, H.T.T. (Nihon Univ., Kanagawa (Japan). Dept. of Agriculture and Biological Chemistry) | Pokorny, J. (Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Chemie a Analyzy Potravin)
Traditional edible oils have high polyenoic acid contents, mainly linoleic acid, sometimes with a smaller amount of linolenic acid. Consequently, they are unstable against oxidation, especially under deep frying conditions. Novel high-oleic vegetable oils which contain low amounts of polyenoic fatty acids have been developed. Their relative resistance against oxidation is lower at deep frying temperatures in comparison with storage conditions, however high-oleic oils were found advantageous for deep frying. High-oleic oils are more stable than low-linolenic oils. High-oleic sunflower, safflower or peanut oils have the best prospects for large-scale applications. The stability can be improved by the addition of antioxidants such as tocopherols.
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