Effectiveness of dimethylpolysiloxane during deep frying

European Journal of Lipid Science and Technology

Volumn 106, Issue 11, 2004, Pages 752-758

  Márquez Ruiz, Gloria ^a   Velasco, Joaquín ^a   Dobarganes, M Carmen ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

Continuous frying; Dimethylpolysiloxane; Discontinuous frying; Polar compounds; Thermoxidation; Tocopherols

Indexed keywords

DIMETICONE; OIL; SUNFLOWER OIL;

COOKING; CORRELATION ANALYSIS; DISSOLUTION; FOOD BIOTECHNOLOGY; FOOD PROCESSING; FRYING; HEATING; HIGH TEMPERATURE; LABORATORY; LIPID COMPOSITION; MOLECULAR INTERACTION; MOLECULAR MECHANICS; OIL INDUSTRY; OXIDATION KINETICS; POLYMERIZATION; REACTION ANALYSIS; REVIEW; STATISTICAL SIGNIFICANCE; SURFACE PROPERTY; TECHNIQUE; WATER VAPOR;

HELIANTHUS;

EID: 10644226839     PISSN: 14387697     EISSN: None     Source Type: Journal    
DOI: 10.1002/ejlt.200400999     Document Type: Review

References (36)

1. T. Miura: Surface chemistry and antifoaming of polysiloxane polymer. J. Jpn. Oil Chem. Soc. 42 (1993) 762-767.
2. F. Zwobada: Additives and edible oils. Influence on quality. Rev. Fr. Corps Gras 26 (1979) 435-440.
3. I. P. Freeman, F. B. Padley, W. L. Sheppard: Use of silicones in frying oils. J. Am. Oil Chem. Soc. 50 (1973) 101-103.
4. M. A. Augustin, C. J. J. Chua, L. Kheng Heng: Effects of silicone and ascorbyl palmitate on the quality of palm olein used for frying of prawn crackers. J. Sci. Food Agric. 40 (1987) 87-93.
5. N. Jorge, G. Márquez-Ruiz, M. Martin-Polvillo, M. V. Ruiz-Méndez, M. C. Dobarganes: Influence of dimethylpolysiloxane addition to frying oils: Dependence of the main variables of the frying process. Grasas Aceites 47 (1996) 14-19.
6. B. Drozdowski, Z. Hazuca, R. Pawlowicz, M. Tinek: Effect of polydimethylsiloxane on rapeseed oil transformation during deep frying. J. Food Lipids 6 (1999) 205-213.
7. L. L. Tian, P. J. White: Antipolymerization activity of oat extract in soybean and cottonseed oils under frying condition. J. Am. Oil Chem. Soc. 71 (1994) 1087-1094.
8. J. L. Sebedio, M. C. Dobarganes, G. Marquez, I. Wester, W. W. Christie, G. Dobson, F. Zwobada, J. M. Chardigny, Th. Mairot, R. Lahtinen: Industrial production of crisps and prefried french fries using sunflower oil. Grasas Aceites 47 (1996) 5-13.
9. N. Jorge, G. Márquez-Ruiz, M. Martín-Polvillo, M. V. Ruiz-Méndez, M. C. Dobarganes: Influence of the addition of dimethylpolysiloxane addition to frying oils: Performance of sunflower oils in discontinuous and continuous laboratory frying. Grasas Aceites 47 (1996) 20-25.
10. S. Rock, L Fisher, H. Roth: Methyl silicone in frying fats - Antioxidant or prooxidants? J. Am. Oil Chem. Soc. 44 (1967) 102A.
11. H. Kusaka, K. Tokue, K. Morino, S. Ohta, K. Yokomizo: On functions of silicone oil in frying oil. IV. Effects of silicone oil on the thermal deterioration of frying oil. J. Jpn. Oil Chem. Soc. 33 (1984) 843-849.
12. H. Kusaka, J. Kakikazi, N, Tobimatsu: On functions of silicone oil in frying oil. I. Preventive effects of silicone oil on the thermal deterioration of frying oil. J. Jpn. Oil Chem. Soc. 26 (1977) 709-714.
13. E. Yuki, K. Morimoto: Preventive effect of silicone oil on the thermal deterioration of various frying oils. J. Japan Oil Chem. Soc. 31 (1982) 915-920.
14. E. Yuki, K. Morimoto: Frying qualities of palm oil and palm olein under simulated deep-fat frying conditions. J. Jpn. Oil Chem. Soc. 33 (1984) 265-269.
15. J. S. Rhee: Effect of methyl silicone, TBHQ and BHA/BHT on frying and storage stabilities of the vegetable salad oil in high density polyethylene bottles. Korean J. Food Sci. Technol. 10 (1978) 250-257.
16. J. M. Snyder, E. N. Frankel, K. Warner: Headspace volatile analysis to evaluate oxidative and thermal stability of soybean oil. Effect of hydrogenation and additives. J. Am. Oil Chem. Soc. 63 (1986) 1055-1058.
17. E. N. Frankel, K. Warner, K. J. Moulton: Effects of hydrogenation and additives on cooking oil performance of soybean oil. J. Am. Oil Chem. Soc. 62 (1985) 1354-1358.
18. P. S. Yan, P. J. White: Linalyl acetate and methyl silicone effects on cholesterol and triglyceride oxidation in heated lard. J. Am. Oil Chem. Soc. 68 (1991) 763-768.
19. A. H. Ellison, W. A. Zisman: Surface activity at the organic liquid/air interface. J. Phys. Chem. 60 (1956) 416-421.
20. S. Ohta, H. Kusaka, K. Tokue, K. Takaoka: On functions of silicone oil in frying oil. VIII. Investigation of the surface conditions on the frying oils containing silicone oil by infrared ATR spectrometry and photoacustic spectrometer. J. Jpn. Oil Chem. Soc. 36 (1987) 480-486.
21. H. Kusaka, H. Katsumasa, A. Tsurumizu, S. Ohta: On functions of silicone oil in frying oil. III. Protective effects of various silicone oils on the thermal deterioration of unsaturated oils and preventive effect of silicon oil (DMPS) on the thermal deterioration of various oils. J. Jpn. Oil Chem. Soc. 33 (1984) 349-355.
22. H. Kusaka, S. Nagano, S. Ohta: On functions of silicone oil in frying oil. V. Influence of silicone oil on convection of frying oils. J. Jpn. Oil Chem. Soc. 34 (1985) 187-190.
23. H. Kusaka, T. Kiyama, H. Saita, S. Koike, S. Ohta: On functions of silicone oil in frying oil. VI. Effects on silicone oil on water and dissolved gas content in frying oils. J. Jpn. Oil Chem. Soc. 35 (1986) 467-471.
24. H. Kusaka, H. Gamou, S. Monda, K. Shinbori, S. Ohta: On functions of silicone oil in frying oil. VII. Influence of silicone oil on the dissolution of iron into heated fats and oils. J. Jpn. Oil Chem. Soc. 35 (1984) 1005-1009.
25. K. J. Molton, S. Koritala, K. Warner. Flavour and oxidative stability of continuously hydrogenated soybean oils. J. Am. Oil Chem. Soc. 62 (1985) 1698-1701.
26. M. Martín-Polvillo, G. Márquez-Ruiz, N. Jorge, M. V. Ruiz-Méndez, M. C. Dobarganes: Evolution of oxidation during storage of crisps and french fries prepared with sunflower oil and high oleic sunflower oil. Grasas Aceites 47 (1996) 54-58.
27. R. M. Lahtinen, I. Wester, J. R. K. Niemelä: Storage stability of crisps measured by headspace and peroxide values analyses. Grasas Aceites 47 (1996) 59-62.
28. th edn., International Union of Pure and Applied Chemistry. Blackwell Publishing, Oxford (UK) 1992.
29. M. C. Dobarganes, M. C. Pérez-Camino, G. Márquez- Ruíz: High performance size exclusion chromatography of polar compounds in heated and non-heated fats. Fat Sci. Technol. 90 (1988) 308-311.
30. J. R K. Niemelä, I. Wester, R. M. Lahtinen: Industrial frying trials with high oleic sunflower oils. Grasas Aceites 47 (1996) 1-4.
31. R. Raoux, O. Morin, F. Mordret: Sensory assessment of stored french fries and crisps in sunflower and high oleic sunflower oils. Grasas Aceites 47 (1996) 63-74.
32. L. J. van Gemert: Sensory properties during storage of crisps and french fries prepared with sunflower and high oleic sunflower oils. Grasas Aceites 47 (1996) 75-80.
33. D. Barrera-Arellano, M. V. Ruiz-Méndez, G. Márquez-Ruiz, M. C. Dobarganes: Loss of tocopherols and formation of degradation compounds in triacylglycerol model systems heated at high temperature. J. Sci. Food Agric. 79 (1999) 1923-1928.
34. D. Barrera-Arellano, M. V. Ruiz-Méndez, G. Márquez-Ruiz, M. C. Dobarganes: Evolution of tocopherols and formation of degradation compounds at frying temperatures in oils differing in unsaturation degree and natural antioxidant content. J. Sci. Food Agric. 82 (2002) 1696-1702.
35. G. Márquez-Ruiz, M. Martín-Polvillo, N. Jorge, M. V. Ruiz-Méndez, M. C. Dobarganes: Influence of used frying oil quality and natural tocopherol content on oxidative stability of fried potatoes. J. Am. Oil Chem. Soc. 76 (1999) 421-425.
36. World Health Organization reports (1969), at http:// www.inchem.org/ documents/jecfa/jecmono/v06je42.htm