Frying Oil: Chemistry, Filtration and Management”.nfscfaculty.tamu.edu/talcott/courses/FSTC311/Frying 2 FSTC 2015.ppt... · “Frying Oil: Chemistry, Filtration and Management”.

“Frying Oil: Chemistry, Filtration and Management”.

M.S. Alam, Ph.D.

Head-Fats and Oils Program Email: [email protected]

Phone: 979-845-2740 (Office) (Texas A&M University)

(FSTC 311, October 22th , 2015)

Source: http://www.worldometers.info/world-population/population-by-country/

US Vegetable Oil Use (Billion Pounds): FOOD Only

Oil 04/05 05/06 06/07 07/08 08/09 09/10 10/11 11/12 12/13 13/`14 14/15

Soybean 16.90 16.30 15.90 15.10 14.30 14.20 14.10 13.30 13.90 13.30 13.20

Canola 1.68 1.91 1.86 2.21 2.50 2.37 3.02 2.88 3.05 3.76 3.87

Corn 1.65 1.68 1.83 1.76 1.57 1.90 1.67 1.58 1.55 1.58 1.58

Sunflower 0.22 0.38 0.60 0.62 0.45 0.59 0.55 0.46 0.43 0.40 0.46

Cotton 0.93 0.86 0.71 0.62 0.50 0.55 0.63 0.56 0.62 0.55 0.59

Palm 0.71 1.24 1.46 2.09 2.12 2.11 2.11 2.26 2.75 2.81 2.63

Source: Informa 2/2014

Global Edible Oil Demand

Over the past 10 years total global edible oil demand has increased at a rate of 5.5 million tons per annum (6.25 percent), while palm oil demand on its own has grown by 2.5 million tons or 9.5 percent.

OIL

NUTS

Definition

OIL

Deep frying is a cooking method in which food is submerged into hot oil at a

temperature of 160-190 ºC (320-375 ºF). This is normally performed with a deep fryer or pan; industrially: a pressure fryer or vacuum fryer may be used. Deep frying is as a dry cooking method since no water is used. Due to the high temperature involved and the high heat conduction of oil, it cooks food extremely quickly.

Deep Frying Chicken in a Pan Kaassoufflé

Ideal Temperature for:

French Fries:180 C Doughnuts: 160 C

Fish: 160-170 C

Frying is both a heat and mass transfer process.

WHAT HAPPENS IN THE FRYER?

OXIDATION, HYDROLYSIS, POLYMERIZATION

Source: Book-Frying Technology and Practices by M.K. Gupta., K.J. White AOCS Press

Natural Antioxidants in Edible Oils

Oil Type Vitamin E Tocopherol

(ppm)

Vitamin E Tocotrienol

(ppm)

Oryzanol (ppm)

Total Natural Antioxidant

(ppm) Rice Bran 81 336 2,000 2,417 Soybean 1,000 0 0 1,000 Canola 650 0 0 650 Peanut 487 0 0 487 Olive 51 0 0 51 Grape Seed 256 149 0 405 Palm Oil 241 562 0 803

Role of Antioxidants to inhibit polymerization of Frying Oils

α, β, γ and δ tocopherols, β-carotene, tocotrienol, Oryzanol, Rosemary and Oregano extract, plant sterols

Natural Anti-oxodants

Synthetic Anti-oxidants

BHA, BHT and TBHQ

Polydimethylsiloxane

Effect of Concentration on Antioxidant Activity

Sesamol and tert-butyl-hydroquinone (TBHQ) levels

retained in soyabean oil during frying of potato cubes at 180 ̊C

Source: INFORM September 2013, Vol. 24 (8)

Multiple addition approach to improve antioxidant activity

Concentration changes of sesamol in soyabean oil during frying at 180 ̊C Comparison of percentage of triacylglycerol

formation in soyabean oil during frying at 180 ̊C

Source: INFORM September 2013, Vol. 24 (8)

Basic Criteria Or Guidelines:

• Establish the Right Maintenance

•

Select the Right Oil: Factors such as stability (fry life), smoke point, flavor, nutritional properties, product appearance, ease of handling

and cost.

• Select the Right Fried Food

• Follow the Right Cooking Process (CWASH)

Oil Quality

Oil Quality • Free Fatty Acids

• Decrease temperature at which frying oil smokes • Further catalyze oil degradation • Decrease shelf stability of finished product

• Polymers • Cause oil to foam • Cause “gummy” deposits • Buildup causes decrease in heat exchanger efficiency • Increases oil absorption into food

Color Formation Produces dark, unappealing fried products

Flavors

Scorched oil causes negative flavor characteristics Carryover can occur from one fried product to another

Surfactants – Alkaline Materials, or “soaps”

Rapidly speed oil degradation., Cause oil to foam

Filtration Types

MirOil BD505 55 lb

Frymaster PF50R Auto Portable Fryer Oil Filter

FLTR,PAPER 18.5 X 20.5 HEAVY D

FiltaFry

Filtration (Adsorbents)

Adsorbents –Activated Carbon –Activated Alumina –Calcium Silicate, synthetic –Magnesium Silicate, synthetic –Silica

DALSORB®

Filtercorp (FM-3)

Benefits

• Reduced oil discard • Reduced oil use • Superior fried Products

– Taste and Appearance – Shelf Stability

• Reduced energy costs • Reduced cleanup costs

Most well-Known Healthful oils

High-Oleic Sunflower

High-Oleic Safflower

Low-Lenolenic Canola

High-Oleic Canola

Mid-Oleic Sunflower

Trans Fat Alternative Commercial Products* Alternative Company Description Application

VISTIVE 1 Monsanto Low-linoleic soybean (<3%)

Frying spary oil, baking when blended with other

oil TREUS

(High-Oleic) Pioneer Low-linolenic/high-

oleic soybean Heavy frying stable base

oil for blending

NovaLipid (Solid Fat)

ADM High-Oleic Frying in food Service

Omega-9 (Canola) DOW High-Oleic

Frying in food services

NuSun ADM with National Sunflower

Association

Mid Oleic sunflower

Frying in food manufacturing (eg, snacks)

TransEND 390 Cargill High-Oleic Canola and fully

hydrogenatted cottonseed oil

Solid shortenig for backing.

*Circulation April 24, 2007 21

List of Zero Trans Fats Cooking Oils

Company Oil Grade Oils AAK-FryChef Heavy Duty FryChef palm olein, high oleic sunflower blend

ADM Light Duty Superb Canola, Golden Chef Soybean

Bunge Heavy Duty Bunge Nutra-Clear NT high oleic Omega-9 canola, Treus low lin soybean, Bunge Pour'N Fry NT Treus Low Lin soybean, Omega-9 canola blend

Cargill Heavy Duty Cargill Clear Valley high oleic canola, Cargill eLitra high oleic canola

ConAgra Heavy Duty Wesson Smart Choice cottonseed, canola blend, Wesson Smart Choice high oleic canola

Loders Kroklaan Heavy Duty SansTrans palm olein, mid oleic sunflower blend, SansTrans Donut Fry palm

Frytest.com

Trans Free Products Available In the Market

Bunge Oils RighT Line of Products: Vream RighT

TM All Purpose

Shortening 80% Reduction in trans vs Standard All Purpose 33% Reduction in the sum of trans + Saturates Victor RighT

TM Margarine:

80% Reduction in trans vs Standard Bakers Grade Margarine 33% Reduction in the sum of trans + Saturates NH Line of Products (From Palm and Palm Kernel Oil): Vream® NH All Purpose Shortening Vreamay® NH Cake & Icing Shortening Victor® NH Bakers Grade Margarine

Trans Free Products Available In the Market Cargill Specialty Oils

Zero Trans Liquid Oil: High Oleic Canola (Clear Valley 65, Clear Valley 75, Clear Valley high oleic Sunflower, Odyssey 95, Odyss ey 100)

Zero Trans Solid Shortenings: TransEND 350 (for cookies, crackers, breads,

pizza dough, cones and cake mixes ZeroEND 370 (cookies, biscuites, doughnuts) TransEND 390 (hard zero trans solid

shortening: for pastries, biscuites and piecrusts).

How to Prevent Oil Degradation:

Following Recommendation are given to Prevent Oil Degradation:

1. The Oil should not be overheated to above 190 C (375.8 F) and for sure not more than 204 C (399.2 F)

2. Food to be fried should be dried properly before frying, wet food such as potatoes tend to increase the rate of reaction

4. Food must be fried in correct amount of oil (1:6, food to oil ration)

5. Make sure the fryers are made of stainless still (made with iron, brass, copper enhance the rate of oxidation)

3. Frying equipment should be properly cleaned regularly

When Should the Frying Oil Be Discarded When the oil reaches total polar material (TPM) 24%

The oil should be discarded when it matches a certain color or

visibility is impaired at a defined distance

The oil should be discarded if it has rancid or off odor or it smell like the foods cooked in it

When smoke appears on the oils' surface before the temperature reaches 190 degrees C (375 degrees F), your oil will no longer

deep-fry effectively.

The more you use an oil, the more slowly it will pour. Its viscosity changes because of changes to the oil's molecular structure.

How to Measure Oil Degradation

Physical Test Chemical Test Restaurants/Food Services Food Industries Food Industries

Color Smoke point FFA Foaming Foam height TPM Odor Color Peroxide Value Sensory: flavor, odor, texture Refractive index Iodine Value Of cooked food Sensory: flavor, color,

texture of cooked food OSI

Dimers Carbonyls Anisidine value

Very tough and challenging task more than 400 different chemical compounds, including 220

volatiles products have been determined during frying

Source: Deep-Fat Frying Book By Rosana G. Moreira and other (1999)

TAMU Frying Experiment, 2007 (Frytest.com)

Objective: The objectives of this study was to evaluate the deep frying qualities of several common vegetable oils available in the market including the sensory evaluation.

28

Oil Source

A. Palm olein and high oleic sunflower blend B. High oleic sunflower oil C. Amazing NT high oleic omega-9 canola, corn blend. D. Nutra-Clear NT high oleic omega-9 canola E. Pour’N fry NT Treus lowlin soybean, omega-9 canola blend F. Clear valley high oleic canola G. Crystal shortening (partially hydrogenated soybean oil (used as control) H. Smart choice cottonseed, canola blend I. Expeller pressed soybean J. Palm olein, mid oleic sunflower blend

29

Frying Method

Frying procedure: French fries were fried in individual oil at 375 ˚F until the earliest of the 300 batches or formation of 24% total polar material (TPM) was recorded. Frying was performed for 13 consecutive days, 23 batches each day, except 24 on the final day. No frying was performed during the weekends. The experiment was performed in two phases, five oils in each phase. The time of frying was 5-6 minutes, with 2 minutes drain time. At the end of the day the fryers were switched off. Every next day morning additional make up oil were added.

30

Sensory Evaluation

Consumer Sensory Evaluation: Day 2 N = 50 (Food Science Students) Trained Sensory Evaluation: Day 6 (N = 4-8, descriptive attributes)

31

32

Consumer Panel in action Trained Panel in action

It takes 10 fryers to test 5 oils

Sensory Evaluation

Attributes Vegetable Oil

A B C D E F G H I J Appearance Like/Dislike

5.9 6.1 6.3 6.2 6.0 6.0 6.0 5.9 5.7 6.2

Color Like/Dislike

6.0 6.1 6.3 6.2 6.1 6.1 6.0 5.7 5.9 6.1

Crispiness Like/Dislike

5.3 6.1 6.1 5.8 5.6 6.3 5.5 5.3 5.8 6.2

Greasiness Like/Dislike

4.8 5.4 4.8 5.4 4.9 5.3 5.0 4.8 5.1 5.1

Flavor Like/Dislike

5.5 5.2 5.6 5.1 5.8 5.7 5.1 5.4 5.3 5.4

Overall Like/Dislike

5.6 5.4 5.9 5.6 5.7 5.8 5.2 5.5 5.3 5.6

33 For full abbreviation of A-J, please see slide 34

Practical Short Courses For 2016

34

Web-Site: http://foodprotein.tamu.edu/fatsoils/index.php

Practical Short Cours on Deep Frying

May 22-24, 2016

Practical Short Course on Trends in Margarine and Shortening Manufacture, Non-Trans Products

April 24-28, 2016

Recommended Books 1. Deep Frying: Chemistry, Nutrition and Practical Applications

By: Michael D. Erickson

2. Deep-Fat Frying: Fundamentals and Application

By: Rosana G. Moreira, M. Elena Castell-Perez and Maria A. Barrufet

3. Frying Technology and Practices

By: Manoj K. Gupta, Kathleen Warner and Pamela J. White

Conclusions It is very important to understand the basic chemistry of frying in order to decide which oil to be purchased from the supplier for a successful business. There is no doubt that overused or stressed frying oils contains oxidized and polymerized materials which are volatile decomposition products and are known to be toxic.

Workers should be familiar with the basic techniques for the frying procedures and apply the knowledge for producing excellent quality frying foods

Thank You For Your Attention