Abstract
Albrecht University of Kiel, Kiel, Germany The stability of fats during frying is of high importance in order to produce safe and high quality food. Therefore, it is of interest to compare parameters of the fresh fat with the stability under frying conditions. The frying stability of several commercial frying fats of different consistency was tested during the preparation of French fries. The degradation was tested by measuring the dielectric changes of the fat with the Food Oil Sensor (FOS). The frying stability was expressed as the time until the fat reached a FOS value of 3.0. A FOS value of 3.0 value corresponds to 15—26% polar compounds when calibrating the instrument with the FOS' test fluid 0. The results were compared with the fatty acid composition, the peroxide value, the smoking point, melting point and iodine value of the fresh fat. In addition, the stability of fats under frying conditions was compared with the stability under elevated temperature and in the Rancimat test.
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