Frying Oil: Chemistry, Filtration and...
Transcript of Frying Oil: Chemistry, Filtration and...
“Frying Oil: Chemistry, Filtration and Management”.
M.S. Alam, Ph.D.
Head-Fats and Oils Program Email: [email protected]
Phone: 979-845-2740 (Office) (Texas A&M University)
(FSTC 311, October 22th , 2015)
US Vegetable Oil Use (Billion Pounds): FOOD Only
Oil 04/05 05/06 06/07 07/08 08/09 09/10 10/11 11/12 12/13 13/`14 14/15
Soybean 16.90 16.30 15.90 15.10 14.30 14.20 14.10 13.30 13.90 13.30 13.20
Canola 1.68 1.91 1.86 2.21 2.50 2.37 3.02 2.88 3.05 3.76 3.87
Corn 1.65 1.68 1.83 1.76 1.57 1.90 1.67 1.58 1.55 1.58 1.58
Sunflower 0.22 0.38 0.60 0.62 0.45 0.59 0.55 0.46 0.43 0.40 0.46
Cotton 0.93 0.86 0.71 0.62 0.50 0.55 0.63 0.56 0.62 0.55 0.59
Palm 0.71 1.24 1.46 2.09 2.12 2.11 2.11 2.26 2.75 2.81 2.63
Source: Informa 2/2014
Global Edible Oil Demand
Over the past 10 years total global edible oil demand has increased at a rate of 5.5 million tons per annum (6.25 percent), while palm oil demand on its own has grown by 2.5 million tons or 9.5 percent.
OIL
NUTS
Definition
OIL
Deep frying is a cooking method in which food is submerged into hot oil at a
temperature of 160-190 ºC (320-375 ºF). This is normally performed with a deep fryer or pan; industrially: a pressure fryer or vacuum fryer may be used. Deep frying is as a dry cooking method since no water is used. Due to the high temperature involved and the high heat conduction of oil, it cooks food extremely quickly.
Deep Frying Chicken in a Pan Kaassoufflé
Ideal Temperature for:
French Fries:180 C Doughnuts: 160 C
Fish: 160-170 C
Frying is both a heat and mass transfer process.
WHAT HAPPENS IN THE FRYER?
OXIDATION, HYDROLYSIS, POLYMERIZATION
Source: Book-Frying Technology and Practices by M.K. Gupta., K.J. White AOCS Press
Natural Antioxidants in Edible Oils
Oil Type Vitamin E Tocopherol
(ppm)
Vitamin E Tocotrienol
(ppm)
Oryzanol (ppm)
Total Natural Antioxidant
(ppm) Rice Bran 81 336 2,000 2,417 Soybean 1,000 0 0 1,000 Canola 650 0 0 650 Peanut 487 0 0 487 Olive 51 0 0 51 Grape Seed 256 149 0 405 Palm Oil 241 562 0 803
Role of Antioxidants to inhibit polymerization of Frying Oils
α, β, γ and δ tocopherols, β-carotene, tocotrienol, Oryzanol, Rosemary and Oregano extract, plant sterols
Natural Anti-oxodants
Synthetic Anti-oxidants
BHA, BHT and TBHQ
Polydimethylsiloxane
Effect of Concentration on Antioxidant Activity
Sesamol and tert-butyl-hydroquinone (TBHQ) levels
retained in soyabean oil during frying of potato cubes at 180 ̊C
Source: INFORM September 2013, Vol. 24 (8)
Multiple addition approach to improve antioxidant activity
Concentration changes of sesamol in soyabean oil during frying at 180 ̊C Comparison of percentage of triacylglycerol
formation in soyabean oil during frying at 180 ̊C
Source: INFORM September 2013, Vol. 24 (8)
Basic Criteria Or Guidelines:
• Establish the Right Maintenance
•
Select the Right Oil: Factors such as stability (fry life), smoke point, flavor, nutritional properties, product appearance, ease of handling
and cost.
• Select the Right Fried Food
• Follow the Right Cooking Process (CWASH)
Oil Quality • Free Fatty Acids
• Decrease temperature at which frying oil smokes • Further catalyze oil degradation • Decrease shelf stability of finished product
• Polymers • Cause oil to foam • Cause “gummy” deposits • Buildup causes decrease in heat exchanger efficiency • Increases oil absorption into food
Color Formation Produces dark, unappealing fried products
Flavors
Scorched oil causes negative flavor characteristics Carryover can occur from one fried product to another
Surfactants – Alkaline Materials, or “soaps”
Rapidly speed oil degradation., Cause oil to foam
Filtration Types
MirOil BD505 55 lb
Frymaster PF50R Auto Portable Fryer Oil Filter
FLTR,PAPER 18.5 X 20.5 HEAVY D
FiltaFry
Filtration (Adsorbents)
Adsorbents –Activated Carbon –Activated Alumina –Calcium Silicate, synthetic –Magnesium Silicate, synthetic –Silica
DALSORB®
Filtercorp (FM-3)
Benefits
• Reduced oil discard • Reduced oil use • Superior fried Products
– Taste and Appearance – Shelf Stability
• Reduced energy costs • Reduced cleanup costs
Most well-Known Healthful oils
High-Oleic Sunflower
High-Oleic Safflower
Low-Lenolenic Canola
High-Oleic Canola
Mid-Oleic Sunflower
Trans Fat Alternative Commercial Products* Alternative Company Description Application
VISTIVE 1 Monsanto Low-linoleic soybean (<3%)
Frying spary oil, baking when blended with other
oil TREUS
(High-Oleic) Pioneer Low-linolenic/high-
oleic soybean Heavy frying stable base
oil for blending
NovaLipid (Solid Fat)
ADM High-Oleic Frying in food Service
Omega-9 (Canola) DOW High-Oleic
Frying in food services
NuSun ADM with National Sunflower
Association
Mid Oleic sunflower
Frying in food manufacturing (eg, snacks)
TransEND 390 Cargill High-Oleic Canola and fully
hydrogenatted cottonseed oil
Solid shortenig for backing.
*Circulation April 24, 2007 21
List of Zero Trans Fats Cooking Oils
Company Oil Grade Oils AAK-FryChef Heavy Duty FryChef palm olein, high oleic sunflower blend
ADM Light Duty Superb Canola, Golden Chef Soybean
Bunge Heavy Duty Bunge Nutra-Clear NT high oleic Omega-9 canola, Treus low lin soybean, Bunge Pour'N Fry NT Treus Low Lin soybean, Omega-9 canola blend
Cargill Heavy Duty Cargill Clear Valley high oleic canola, Cargill eLitra high oleic canola
ConAgra Heavy Duty Wesson Smart Choice cottonseed, canola blend, Wesson Smart Choice high oleic canola
Loders Kroklaan Heavy Duty SansTrans palm olein, mid oleic sunflower blend, SansTrans Donut Fry palm
Frytest.com
Trans Free Products Available In the Market
Bunge Oils RighT Line of Products: Vream RighT
TM All Purpose
Shortening 80% Reduction in trans vs Standard All Purpose 33% Reduction in the sum of trans + Saturates Victor RighT
TM Margarine:
80% Reduction in trans vs Standard Bakers Grade Margarine 33% Reduction in the sum of trans + Saturates NH Line of Products (From Palm and Palm Kernel Oil): Vream® NH All Purpose Shortening Vreamay® NH Cake & Icing Shortening Victor® NH Bakers Grade Margarine
Trans Free Products Available In the Market Cargill Specialty Oils
Zero Trans Liquid Oil: High Oleic Canola (Clear Valley 65, Clear Valley 75, Clear Valley high oleic Sunflower, Odyssey 95, Odyss ey 100)
Zero Trans Solid Shortenings: TransEND 350 (for cookies, crackers, breads,
pizza dough, cones and cake mixes ZeroEND 370 (cookies, biscuites, doughnuts) TransEND 390 (hard zero trans solid
shortening: for pastries, biscuites and piecrusts).
How to Prevent Oil Degradation:
Following Recommendation are given to Prevent Oil Degradation:
1. The Oil should not be overheated to above 190 C (375.8 F) and for sure not more than 204 C (399.2 F)
2. Food to be fried should be dried properly before frying, wet food such as potatoes tend to increase the rate of reaction
4. Food must be fried in correct amount of oil (1:6, food to oil ration)
5. Make sure the fryers are made of stainless still (made with iron, brass, copper enhance the rate of oxidation)
3. Frying equipment should be properly cleaned regularly
When Should the Frying Oil Be Discarded When the oil reaches total polar material (TPM) 24%
The oil should be discarded when it matches a certain color or
visibility is impaired at a defined distance
The oil should be discarded if it has rancid or off odor or it smell like the foods cooked in it
When smoke appears on the oils' surface before the temperature reaches 190 degrees C (375 degrees F), your oil will no longer
deep-fry effectively.
The more you use an oil, the more slowly it will pour. Its viscosity changes because of changes to the oil's molecular structure.
How to Measure Oil Degradation
Physical Test Chemical Test Restaurants/Food Services Food Industries Food Industries
Color Smoke point FFA Foaming Foam height TPM Odor Color Peroxide Value Sensory: flavor, odor, texture Refractive index Iodine Value Of cooked food Sensory: flavor, color,
texture of cooked food OSI
Dimers Carbonyls Anisidine value
Very tough and challenging task more than 400 different chemical compounds, including 220
volatiles products have been determined during frying
Source: Deep-Fat Frying Book By Rosana G. Moreira and other (1999)
TAMU Frying Experiment, 2007 (Frytest.com)
Objective: The objectives of this study was to evaluate the deep frying qualities of several common vegetable oils available in the market including the sensory evaluation.
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Oil Source
A. Palm olein and high oleic sunflower blend B. High oleic sunflower oil C. Amazing NT high oleic omega-9 canola, corn blend. D. Nutra-Clear NT high oleic omega-9 canola E. Pour’N fry NT Treus lowlin soybean, omega-9 canola blend F. Clear valley high oleic canola G. Crystal shortening (partially hydrogenated soybean oil (used as control) H. Smart choice cottonseed, canola blend I. Expeller pressed soybean J. Palm olein, mid oleic sunflower blend
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Frying Method
Frying procedure: French fries were fried in individual oil at 375 ˚F until the earliest of the 300 batches or formation of 24% total polar material (TPM) was recorded. Frying was performed for 13 consecutive days, 23 batches each day, except 24 on the final day. No frying was performed during the weekends. The experiment was performed in two phases, five oils in each phase. The time of frying was 5-6 minutes, with 2 minutes drain time. At the end of the day the fryers were switched off. Every next day morning additional make up oil were added.
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Sensory Evaluation
Consumer Sensory Evaluation: Day 2 N = 50 (Food Science Students) Trained Sensory Evaluation: Day 6 (N = 4-8, descriptive attributes)
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Sensory Evaluation
Attributes Vegetable Oil
A B C D E F G H I J Appearance Like/Dislike
5.9 6.1 6.3 6.2 6.0 6.0 6.0 5.9 5.7 6.2
Color Like/Dislike
6.0 6.1 6.3 6.2 6.1 6.1 6.0 5.7 5.9 6.1
Crispiness Like/Dislike
5.3 6.1 6.1 5.8 5.6 6.3 5.5 5.3 5.8 6.2
Greasiness Like/Dislike
4.8 5.4 4.8 5.4 4.9 5.3 5.0 4.8 5.1 5.1
Flavor Like/Dislike
5.5 5.2 5.6 5.1 5.8 5.7 5.1 5.4 5.3 5.4
Overall Like/Dislike
5.6 5.4 5.9 5.6 5.7 5.8 5.2 5.5 5.3 5.6
33 For full abbreviation of A-J, please see slide 34
Practical Short Courses For 2016
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Web-Site: http://foodprotein.tamu.edu/fatsoils/index.php
Practical Short Cours on Deep Frying
May 22-24, 2016
Practical Short Course on Trends in Margarine and Shortening Manufacture, Non-Trans Products
April 24-28, 2016
Recommended Books 1. Deep Frying: Chemistry, Nutrition and Practical Applications
By: Michael D. Erickson
2. Deep-Fat Frying: Fundamentals and Application
By: Rosana G. Moreira, M. Elena Castell-Perez and Maria A. Barrufet
3. Frying Technology and Practices
By: Manoj K. Gupta, Kathleen Warner and Pamela J. White
Conclusions It is very important to understand the basic chemistry of frying in order to decide which oil to be purchased from the supplier for a successful business. There is no doubt that overused or stressed frying oils contains oxidized and polymerized materials which are volatile decomposition products and are known to be toxic.
Workers should be familiar with the basic techniques for the frying procedures and apply the knowledge for producing excellent quality frying foods
Thank You For Your Attention