Transcript Document
High Temperature Natural Antioxidant Improves Soy Oil for Frying Kathleen Warner
National Center for Agricultural Utilization Research Agricultural Research Service U.S. Department of Agriculture Peoria, IL USA
Marta Meta Gehring
Product Development ELVISEM AG Rotkreuz, Switzerland
Objectives
To determine frying stability of soybean oil with EPT OILShield TM , a natural citric acid-based antioxidant
To determine storage stability of tortilla chips fried in soybean oil with EPT-OILShield TM , a natural citric acid-based antioxidant
Materials
EPT-OILShield TM at 0%, 0.05% and 0.5%
specially prepared citric acid
potassium sulphate at adjuvant dose aluminum silicate at adjuvant dose formulated by Energy Potential Technology (EPT) fine white powder
Commercially processed soybean oil (no added antioxidants)
Raw, white corn tortillas
Methods
Intermittent batch frying of tortilla chips at 180 o C for a total of 65 hr heating/frying in 2 L fryer; makeup oil added
Tortilla chips aged at 25C for up to 4 months
Frying oil analyses
Free fatty acids (AOCS Ca 5a-40)
Total polar compounds (AOCS Cd 20-91)
Tortilla chips analyses
Trained, experienced, analytical descriptive sensory
panel Hexanal by GC headspace
1.4
1.2
1.0
0.8
0.6
0.4
0.2
0.0
2.0
Free Fatty Acids (% oleic) in Soybean Oil with and without EPT-OILShield and Used for Frying Tortilla Chips at 180C
1.8
0.5%
1.6
0% 0.05%
0 10 20 30 40 50
Hours of Frying at 180C
60 70
18 16
Total Polar Compounds (%) in Soybean Oil with and without EPT-OILShield and Used for Frying Tortilla Chips at 180C 0.5% 0%
14
0.05%
12 10 8 6 4 2 0 0 10 20 30 40
Hours of Frying at 180C
50 60 70
30
Hexanal in Tortilla Chips Fried in Soybean Oil with and without EPT-OILShield at 25 Hr Oil Use and Aged for up to 4 Months at 25C
25 20 15
0% 0.5%
10 5 0 0 1 2
Months of Storage at 25C
3 4
0.05%
30
Hexanal in Tortilla Chips Fried in Soybean Oil with and without EPT-OILShield at 65 Hr Oil Use and Aged for up to 4 Months at 25C 0% 0.5%
25 20 15 10 5 0 0 1 2
Months of Storage at 25C
3 4
0.05%
Rancid Flavor Intensity in Tortilla Chips Fried in
10
Soybean Oil with and without EPT-OILShield at 25 hr Oil Use
8 6 4 2 0 0 1 2 3
Months of Storage at 25C 0%
4
0.5% 0.05%
10
Rancid Flavor Intensity in Tortilla Chips Fried in Soybean Oil with and without EPT-OILShield at 65 hr Oil Use
8 6 4 2 0 0 1 2 3
Months of Storage at 25C
4
0% 0.5% 0.05%
50 40 30 20 10 0 100
Retention of Tocopherols in Tortilla Chips Fried in Soybean Oil with 0%, 0.05%, or 0.5% EPT-OILShield at 65 Hour of Oil Use and Aged for 4 months at 25C
90 80 70 SBO Control SBO + 0.05% EPT-OILShield SBO +0.5% EPT-OILShield 60 Alpha Gamma Delta
Conclusions
Addition of 0.05% EPT-OILShield TM to soybean oil significantly improved the frying stability compared to a soybean oil control
Addition of 0.05% EPT-OILShield TM to soybean oil significantly improved the storage stability of tortilla chips fried in this oil compared to a soybean oil control
EPT-OILShield TM is high temperature resistant (180C)
Contact Information Marta Meta Gehring
Elvisem AG
Eurocenter 1, Blegistrasse 1, Rotkreuz Switzerland Tel: Fax: Email: (+41 41) 790 6330 (+41 41) 790 6333 [email protected]
IFT Booth Number:
1100