Frying Oils
Edible Oil and Fat Products: Products and Applications
Monoj K. Gupta,
Monoj K. Gupta
MG Edible Oil Consulting International, Lynnwood, WA, USA
Search for more papers by this authorMonoj K. Gupta,
Monoj K. Gupta
MG Edible Oil Consulting International, Lynnwood, WA, USA
Search for more papers by this authorAbstract
The modern lifestyle requires packaged foods that can be consumed over a period of time, ranging from days to months or even years. This has posed a considerable challenge to the food processing industries making shelf-stable fried foods. This requires sophisticated process equipment, stable raw material; the most significant one is the oil in which the product is fried. Oil plays a great role in determining the storage stability quality of the fried product. Frying oil has been available to man in various parts of the world. Most of the time, a specific oil has been selected for frying because it is locally available. Over the last decades, the world oilseed companies and the palm plant growers have developed more stable oils, both through conventional breeding process as well as through mutagenic and transgenic methods. This development, along with the technical advancement in the frying industry, has allowed the fried food processors to make and deliver shelf-stable fried products to the consumers.
References
- 1 Snac International (Formerly Snack Food Association) Web Site, www.snacintl.org.
- 2Gupta, M.K. (1992). Designing frying fat. Proceedings of the World Conference On Oil Seeds Processing And Utilization. Champaign, IL: Am. Oil Chemists Society, Budapest, Hungary (August 1992).
- 3Blumenthal, M.M. (1987). Optimum Frying: Theory and Practice, 2e, Piscataway, NJ: Libra Laboratories, Inc.
- 4Pokorny, J. (1989). Flavor Chemistry of Deep Fat Frying, Flavor Chemistry of Lipid Foods. Champaign, IL: American Oil Chemists Society Publication.
- 5Maillard, L.C. (1912). Compt. Rend. 154: 66.
- 6Maillard, L.C. (1916). Ann. Chim. 9 (5): 258.
- 7Smith, J.S. and Alfawaz, M. (1995). J. Food Sci. 60 (2): 234.
- 8Eiserich, J.P., Macku, C., and Shibamoto, T. (1992). J. Agric. Food. Chem. 40 (10): 1982.
- 9Fritsch, C.W. (1981). J. Am. Oil Chem. Soc. 58: 272.
- 10Pokorny, J. (1989). Flavor Chemistry of Deep Fat Frying, Flavor Chemistry of Fats and Oils. Champaign, IL: American Oil Chemists Publication.
- 11Markley, K.S. (1968). Fatty Acids. New York: Interscience.
- 12Seifensieder, L.L. (1937). Zig. 64: 122.
- 13Yuki, E.Y., Ishikawa, Y., and Okabe, T. (1974). Yukagaku 23 (489).
- 14Blumenthal, M.M. (1990). Food Technol. 45: 68.
- 15Gupta, M.K. (2000). Oil Quality Improvement through Processing, Introduction to Fats and Oils Technology, 2e. Peoria, IL: American Oil Chemists Society Publication.
- 16Mounts, T.L. (1985). Effects of Oil Processing Conditions on Flavor Stability—Degumming, Refining, Hydrogenation and Deodorization, Flavor Chemistry of Fats and Oils. Champaign, IL: American Oil Chemists Society Publication.
- 17Blumenthal, M.M. and Stockler, J.R. (1986). J. Am. Oil Chem. Soc. 63: 687.
- 18Gupta, M.K. (2000). Practical Guide to Vegetable Oil Processing, American Oil Chemists Society Publication, Champaign, Illinois, 2008. Champaign, IL: American Oil Chemists Society Publication.
- 19Frankel, E.N. (1985). Chemistry of Autoxidation, Mechanism, Products and Flavor Significance, Flavor Chemistry of Fats and Oils. Urbana, IL: AOCS Press.
- 20Smouse, T.H. (1985). Flavor Reversion in Soybean Oil. Peoria, IL: American Oil Chemists Society Publication.
- 21Shin, A.J. and Kim, D.H. (1985). Korean J. Food Sci. Technol. 17: 71.
- 22Frankel, E.N., Evans, C.D., McConnel, D.G., and Dutton, H.J. (1961). J. Org. Chem. 26: 4663.
- 23Chan, H.W.S. and Levitt, J. (1977). Lipids 15: 837.
- 24Nawar, W.W. (1985). Flavor Reversion in Soybean Oil. Peoria, IL: American Oil Chemists Society Publication.
- 25List, G.R. and Ericson, D.R. (1985). Storage, Stabilization and Handling, Handbook of Soy Oil Processing and Utilization, 1e. Peoria, IL: American Oil Chemists Society Publication.
- 26Brekke, O.L. (1985). Bleaching, Handbook of Soy Oil Processing, 1e. Peoria, IL: American Oil Chemists Society Publication.
- 27Dutton, H.J. (1981). J. Am. Oil Chem. Soc. 58: 234.
- 28Weiderman, L.H. (1981). J. Am. Oil Chem. Soc. 58: 159.
- 29Ericson, D.R. and Weiderman, L.H. (1991). INFORM 2: 201.
- 30Gupta, M.K. (1993). INFORM 4: 1267.
- 31Zschau, W. (2000). Bleaching, Introduction to Fats & Oils Technology, 2e. Peoria, IL: American Oil Chemists Society Publication.
- 32Gupta, M.K. (1998). Presentation at the Short Course on Vegetable Oil Processing. Texas A&M University.
- 33Chang, S.S. and Kummerow, F.A. (1954). J. Am. Oil Chem. Soc. 31: 324.
- 34Frankel, E.N. and Stability, S.O.F. (1985). Handbook of Soy Oil Processing and Utilization. Peoria, IL: American Oil Chemists Society Publication.
- 35Beckman, H.J. (1983). J. Am. Oil Chem. Soc. 60: 282.
- 36Basiron, Y. (1996). Palm Oil, Bailey's Industrial Oils and Fats, 5e. New York: Wiley.
- 37Min, D.B., Lee, S.H., and Lee, E.C. (1989). Singlet Oxygen Oxidation of Vegetable Oils, Flavor Chemistry of Lipid Foods. Peoria, IL: American Oil Chemists Society Publication.
- 38Robertson, J.A., Morrison, W.H., and Burdick, O. (1973). J. Am. Oil Chem. Soc. 50: 443.
- 39Evans, C.D., List, G.R., Beal, R.E., and Black, L.T. (1974). J. Am. Oil Chem. Soc. 51: 544.
10.1007/BF02632366 Google Scholar
- 40List, G.R., Mounts, T.L., and Heakin, A.J. (1979). J. Am. Oil Chem. Soc. 56: 883.
- 41List, G.R., Mounts, T.L., and Lancer, A.C. (1992). J. Am. Oil Chem. Soc. 69: 443.
- 42Ward, K.R., Daunand, J.K., and Thorstainson, T.K. (1993). INFORM 4: 519.
- 43Usuki, R., Endo, Y., Suzuki, T., and Kanada, T. (1983). Proceedings of the 16th ISF Congress, Budapest, Hungary.
- 44Usuki, R., Endo, Y., and Kanada, T. (1984). Agric. Biol. Chem. 48: 99.
10.1271/bbb1961.48.991 Google Scholar
- 45List, G.R. (1992). Special Processing for Off Specification Oil, Handbook of Soy Processing and Utilization. Peoria, IL: American Oil Chemists Society Publication.
- 46Hildebrand, D. (1996). Genatics of Soybean Lipoxygenase, Lipoxygenase and Lipoxygenase Pathways. Peoria, IL: American Oil Chemists Society Publication.
- 47Mistry, B. and Min, D.B. (1988). J. Am. Oil. Chem. Soc. 65: 528.
- 48Evans, C.D., Frankel, E.N., Cooney, P.M., and Moser, H.A. (1960). J. Am. Oil Chem. Soc. 37: 452.
- 49Strecker, L.R., Bieber, M.A., and Maza, A., et al. (1996). Corn oil. Bailey's Industrial Oils and Fat Products, 5e, 133. New York: Wiley.
- 50Jones, L.A., and King, C.C. (1996). Cottonseed oil. Bailey's Industrial Oils and Fat Products, 5e, 194. New York: Wiley.
- 51Gunstone, F.D., Harwood, J.L. and Padley, F.B. (1994). The Lipid Handbook, 2e: CRC Press.
- 52Mielke, T. (ed.) (2017). Oil World Annual Report: ISTA Mielke GMBH.
- 53Fauziah, A., Ismail, R., and Nor, S. (1999). Anini, Kuala Lumpur.
- 54Masashi, S., Takashashi, Y., and Sonehera, M. (1985). J. Am. Oil Chem. Soc. 62: 449.
- 55Specification set by the PORLA - Palm Oil Registration & Licensing Authority (Malaysia).
- 56Sabatier, P. (2011). Catalysis in Organic Chemistry, (trans. E. E. Smith). New York: Van Nostrand Publishing Co. (in French, 1922).
- 57Normann, W. (1903). British Patent 1, 515.
- 58Burchenal, J.J. (1915).
- 59Allen, R.R. Bailey's Industrial Oils and Fats, 4e, 1981. New York: Wiley.
- 60Judd, J.T., Clevidence, B.A., Muesing, R.A. et al. (1994). Am. J. Clin. Nutr. 59: 861.
- 61Judd, J. et al. (1998). FASEB J. 12: 1339.
- 62Katan, M.B., Mensink, R.P., and Zock, P.L. (1995). Annu. Rev. Nutr. 15: 473.
- 63Mensink, R.P.M. and Katan, M.B. (1990). N. Engl. J. Med. 323: 439.
- 64Sundram, K., Ismail, A., Hayes, K.C. et al. (1997). J. Nutr. 127: 514S.
- 65Mensink, R.P. and Katan, M.B. (1992). Arterioscl. Thromb. 12: 911.
- 66 Rules and Regulations (2003). Fed. Register 68: 41433–41506.
- 67Gupta, M.K. Practical Guide to Vegetable Oil Processing, 2e. Elsevier Press/AOCS Press.
- 68Johnson, L.A., White, P.J., and Galloway, R. Soybean Chemistry, Processing, and Utilization. AOCS Press.
- 69Koritala, S. (1968). J. Am. Oil Chem. Soc. 45: 197.
- 70Koritala, S. (1972). J. Am. Oil Chem. Soc. 49: 83.
- 71Zajcew, M. (1960). J. Am. Oil Chem. Soc. 37: 11.
- 72Sonntag, N.O.V. Fat Splitting, Esterification, and Interesterification, Bailey's Industrial Oils and Fats, 4e. New York: Wiley.
- 73List, G.R., Steidley, K.R., and Neff, W.R. (2000). INFORM 11: 980.
- 74Quinlan, P. and Moore, S. (1993). INFORM 4: 580.
