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

Authors

  • N. Jorge Instituto de la Grasa (CSIC).
  • G. Márquez-Ruiz Instituto de la Grasa (CSIC).
  • M. Martín-Polvillo Instituto de la Grasa (CSIC).
  • M. V. Ruiz-Mendez Instituto de la Grasa (CSIC).
  • M. C. Dobarganes Instituto de la Grasa (CSIC).

DOI:

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

Keywords:

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

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.

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Published

1996-04-30

How to Cite

1.
Jorge N, Márquez-Ruiz G, Martín-Polvillo M, Ruiz-Mendez MV, Dobarganes MC. Influence of dimethylpolysiloxane addition to frying oils: performance of sunflower oil in discontinuous and continuous laboratory frying. Grasas aceites [Internet]. 1996Apr.30 [cited 2024Apr.19];47(1-2):20-5. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/838

Issue

Section

Monography

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