Grasas y Aceites, Vol 47, No 1-2 (1996)

Influence of dimethylpolysiloxane addition to frying oils: performance of sunflower oil in discontinuous and continuous laboratory frying


https://doi.org/10.3989/gya.1996.v47.i1-2.838

N. Jorge
Instituto de la Grasa (CSIC)., Spain

G. Márquez-Ruiz
Instituto de la Grasa (CSIC)., Spain

M. Martín-Polvillo
Instituto de la Grasa (CSIC)., Spain

M. V. Ruiz-Mendez
Instituto de la Grasa (CSIC)., Spain

M. C. Dobarganes
Instituto de la Grasa (CSIC)., Spain

Abstract


Conventional and high oleic sunflower oils were used to study the influence of dimethylpolysiloxane (DMPS) addition (2 mg/Kg) on discontinuous and simulated continuous laboratory frying. Analytical methods applied for a direct evaluation of oil degradation included determination of total polar compounds, polymers, oxidized triglyceride monomers and diglycerides. Results indicated that DMPS has a strong positive action in discontinuous frying as differences between samples with and without DMPS were very high and much more pronounced than those attributed to oil unsaturation. However, DMPS was not effective in simulated continuous frying. Comparison from results obtained for discontinuous and simulated continuous frying demonstrated that the surface was well protected from the penetration of oxygen when potatoes are being fried and, in consequence, protection by DMPS in discontinuous frying took place when the oil surface was unprotected.

Keywords


Continuous frying; Dimethylpolysiloxane; Discontinuous frying; High oleic sunflower oil; Polar compounds; Sunflower oil.

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Copyright (c) 1996 Consejo Superior de Investigaciones Científicas (CSIC)

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