Research And Application Of High-oleic Frying Oil For Western-style Fast Food Industry

Fried foods are well welcomed by the majority of consumers due to their unique flavor and texture,thus a large proportion of vegetable oils are used for frying in china, and by controlling the quality of frying oils can ensure the quality of fried foods. The main factors affect the stability of frying oil are the fatty acid composition and antioxidant substances, in general the higher the saturation, the better the frying stability, and moderate increase of antioxidants can enhance the stability of frying oil. So, the development and application of frying oil need to consider the balance of various factors. At present, the commonly used frying oil is palm oil, it has good frying stability and the saturated fatty acids are up to 50%, however, saturated fatty acids and synthetic antioxidants have been questioned by researchers. In this paper, the fatty acid composition, endogenous antioxidants, cost and other factors were considered, three frying oil blends were developed which compared with the palm oil their saturation was decreased by 70%, frying life was increased by 16%~40%, and the cost was increased by-5%~14%. Details are as followsThe frying performance of commonly used frying oils and high oleic vegetable oils were compared.Under the condition consistent with the western-style fast food frying process, palm oil, soybean oil, high oleic canola oil and high oleic sunflower oil were used to fry french fries, chicken nuggets and fish fillets and with filtering and replenishing operations. Based on the total polar compounds(TPC), acid value(AV), color(R) value, peroxide value(POV) and p-anisidine value(p-AV), the frying stability of four frying oils were studied. The results showed that: the stability during the frying process of french fries were: high oleic canola oil> high oleic sunflower oil> palm oil> soybean oil; the stability during the frying process of chicken nuggets were: high oleic sunflower oil> high oleic canola oil> palm oil> soybean oil; the stability during the frying process of fiah fillets were: high oleic sunflower oil> high oleic canola oil> palm oil> soybean oil. Compared with palm oil, TPC values of high oleic canola oil, high oleic sunflower oil were 24.3%, 21.9% lower than corresponding TPC values of palm oil in the maximum degree, 49.1%, 41.5% in acid values, and the frying life were extended by14%~45%, and the unsaturation were increased by 80%~90%.Blend frying oil products were developed for french fries, chicken nuggets and fish fillets specially. According to the findings, high-oleic canola oil was used as base oil to develop blend oil for french fries, and high oleic sunflower oil for chicken nuggets and fish fillets. Considering the fatty acid composition, endogenous antioxidants, cost and other factors, three blend oils that have specific composition were developed using high oleic canola oil and high oleic sunflower oil as the base oil, and they were blend oil A、B and C. The unsaturation of all blend oils were 70% lower than that of palm oil, and the oleic acid contents of blend oil A、B and C were 49.07%, 58.04%, 69.04%, and the polyunsaturated fatty acids were in descending order from A to C, and their tocopherol content were more than 700mg/kg. The frying stability of blend oils when frying with french fries, chicken nuggets and fish fillets systemly. Results showed that: when frying french fries, the frying life of three blend oils were 10%~20% longer than palm oil, and blend oil A was the most stable one, and its cost was 1% higher than palm oil, 12% lower than high oleic canola oil; when frying chicken nuggets, the frying life of three blend oils were 14%~42% longer than palm oil, and frying stability of blend oil A and B were similar, and blend oil B had a lower cost, and its cost was 5% lower than palm oil, 27% lower than high oleic sunflower oil; when frying fish fillets, the frying life of three blend oils were 16.7% longer palm, and the indexes of blend C was lower than the other two, and its cost was 14% higher than palm oil, 10% lower than high oleic sunflower oil.Sensory properties of french fries, chicken nuggets and fish fillets fried in three blend oils were evaluated. French fries, chicken nuggets and fish fillets fryied in blend oils and palm oil were compared in color, crispness, greasiness, etc. Results showed that: compared with palm oil, no significant differences were found in foods fried in blend oils in color, crispness, greasy, and overall acceptance.