Effect of sodium soaps and other polar substances on foaming of frying oils.
1996
Reblova Z. | Bednarek J. | Pokorny J.
The effect of sodium soaps on the foaming of frying oils (sunflower, rapeseed and olive oils) was studied by immerging pieces of moistened cellulose or potato cubes into preheated oil, and measuring the development of foam in the interval of up to 45 s or 100 s, respectively. The intensity of foaming depends on the water content, therefore, 6-8 parallel determinations are necessary to obtain reliable results. The effect of sodium soaps was not pronounced in fresh frying oils, and did not differ significantly from that of free fatty acids. Soaps of saturated fatty acids are moderately more effective than soaps of unsaturated fatty acids. Partial esters of fatty acids with glycerol have comparable effects on foaming. An increasing amount of sodium soaps slightly increases foaming, but higher concentrations are ess effective and can even decrease foaming. Oxidized triacylglycerols increase the foaming of frying oils. During the foaming, the peroxide value of frying oil moderately increases.
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