Rapid Assessment of Frying Performance Using Small Size Samples of Oils/Fats

Abstract

AbstractA rapid, effective test mimicking actual frying was developed to assess the frying performance of oils and fats using small size samples. To a small volume of the oil to be tested, a formulated food consisting of gelatinized potato starch, glucose and silica gel (4:1:1 w/w) were added and content heated at 185 ± 5 °C with mixing for 2 h. Thermo‐oxidative degradation of the oil was assessed by the measurement of the total amount of polar components and their composition, including degradation of tocopherols. The developed fast test accurately mimics actual frying done using an institutional fryer as assessed by the accumulation and composition of total polar components and the amount of residual tocopherols. The validity of the test was assessed using the following oils: regular canola, high oleic– low linolenic canola, and high oleic sunflower. Comparison of data between the fast frying test and institutional frying revealed a lack of significant differences. The developed frying test provides reliable quantitative and qualitative data describing the performance of the frying oil/fat. The rapid frying procedure allows assessment of the frying performance of oils at the early stages of development where usually only small amounts of the sample are available and when a large number of samples have to be tested assessing effects of oil additives.