A simple refining process for low colour palm oil for frying
2007
Siew, W. L. | Cheah, K. Y. | Muhammad Roddy R.
Palm oil is very suited for frying due to its stability, an attribute which is due to the saturated fatty acid content and presence of high levels of tocotrienols. As a result, noother natural oil compares as well as palm olein, when utilized as a frying medium. However, palm olein has been known to have a higher tendency to darken considerably faster than other oils when used as frying medium. Though this does not affect other eating qualities or oil properties, nevertheless, it remains a problem for some consumers, where products must remain light in colour. A simple refining process using TRISYL® silica in synergistic combination with bleaching clay, has been found to produce a lightercolored oil. In addition, the oil showed a slower rate of colour darkening when fried using potato chips. Besides that, other quality properties of the refined oil such as phosphorus and iron contents are found to be lower than oil refined with bleaching clay alone. For consumers wishing to have lower colour products and better oil quality, processing with bleaching clays together with TRISYL® silica is an option worth considering.
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Эту запись предоставил Universiti Putra Malaysia