Abstract
EDIBLE OIL COMPOSITION FOR USE IN MULTIPURPOSE COOKING AND FRYING APPLICATIONS.
Highlights
Preparation of healthier cooking oils compositions that meet the Received: 18 March 2018 Final Accepted: 20 April 2018 Published: May 2018 standard limits of fatty acid composition for healthier oil established by international health authorities while meeting the oxidative stability criteria for cooking and frying applications is a unique target for most of cooking oil research studies done in the last few decades by Keywords:Oil blending -Healthier impact – Oxidative stability -sensory attributesCooking and frying applications
On other side salad oils must be physically stable so that they do not crystalize at refrigerated temperatures.In this paper, a set of oil blends have been studied and conducted trials which enabled to identify some optimum blends for the preparation of vegetable oil mixtures in order to obtain edible oil compositions, for frying and cooking food, which meet the aforementioned requirements
The results revealed that palm olein-canola blend has more resistance against oxidation and melting point, which was found to be lower for this blend, followed by palm olein-soybean and palm oleinsunflower blends[9]
Summary
EDIBLE OIL COMPOSITION FOR USE IN MULTIPURPOSE COOKING AND FRYING APPLICATIONS. 1. Department of Food science & technology –Faculty of Agriculture-Al-Azhar university. 2. Department of Inorganic & Analytical Chemistry –Faculty of Science- -Al-Azhar university. 3. Department of Organic chemistry ( Oils& fats ) –Faculty of Science -Al-Azhar university. 4. Innovation – R&D center- Savola Foods Company, Cairo, Egypt
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