Presented at the 46th Annual Meeting of the Institute of Food Technologists, Dallas, TX, June 15-18, 1986.
Evaluation of Heated Frying Oils Containing Added Fatty Acids
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 55, Issue 5, pages 1417–1420, September 1990
How to Cite
HANDEL, A. P. and GUERRIERI, S. A. (1990), Evaluation of Heated Frying Oils Containing Added Fatty Acids. Journal of Food Science, 55: 1417–1420. doi: 10.1111/j.1365-2621.1990.tb03948.x
Research supported in part by the USDA, Office of International Cooperation and Development, Middle Income Country Program and Drexel institutional funds. The authors thank Mr. Shek-Chel Shin and Mr. Nam-Seok Suh for technical assistance.
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 8/16/89; revised 12/18/89; accepted 3/18/90.
Frying oils (corn, lightly and highly hydrogenated soybean and tallow) were heated 24 hr at 200°C and acid value and percentage polar compounds measured. Fatty acids (stearic, oleic and linoleic) were added to the oils at 1 and 5% levels to determine their effect on oil quality. Corn oil formed acidic and polar compounds at faster rates than the other oils. With 5% fatty acids added, acid value decreased because acidic compounds evaporated faster than they were formed. Polar compound formation generally increased with fatty acid addition in corn oil and lightly hydrogenated soybean oil and decreased in highly hydrogenated soybean oil and tallow.