Developments in frying oils

Modifying Lipids for Use in Food

Volumn , Issue , 2006, Pages 517-538

  Gertz, C ^a,b  

^a Official Inst of Chemical Analysis   (Germany)

^b Chemisches Untersuchungsamt Hagen   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84902635328     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1533/9781845691684.3.517     Document Type: Chapter

References (82)

1. Abdalla A. Antioxidative effect of olive oil deodorizer distillate on frying oil and quality of potato chips. Fett/Lipid 1999, 101:57-63.
2. Abidi S.L., Rennick K.A. Non volatile components and frying performance of high-oryzanol rice bran oil. J Am Oil Chem Soc 2003, 80:1057-1062.
3. Abou-Gharbia H.A., Shedata A.A.Y., Shahidi F. Effect of processing on oxidative stability and lipid classes of sesame oil. Food Res Int 2000, 33:331-340.
4. Andrikopoulos N.K., Kalageropoulos N., Faliera A., Barbagianni M.N. Performance of virgin olive oil and vegetable shortening during domestic deep-frying and panfrying of potatoes. Int J Food Sci Technol 2002, 37:177-188.
5. Assunta Dessi M., Deiana M., Day B.W., Rosa A., Banni S., Corongiu F.P. Oxidative stability of polyunsaturated fatty acids: effect of squalene. Eur J Lipid Sci Technol 2002, 104:506-512.
6. Banks D. Edible oil technology: industrial frying. Deep Frying: Chemistry, Nutrition, and Practical Applications 1996, 258-270. AOCS Press, Champaign, IL. E.G. Perkins, M.D. Erikson (Eds.).
7. Barrera-Arellano D., Ruiz-Mendez V., Velasco J., Marquez-Ruiz G., Dobarganes C. Loss of tocopherols and formation of degradation compounds at frying temperatures in oils differing in degree of unsaturation and natural antioxidant content. J Food Sci Agric 2002, 82:1696-1702.
8. Berdeaux O., Márquez-Ruiz G., Dobarganes C. Selection of methylation procedures for quantitation of short-chain triacylglycerol-bound compounds formed during thermoxidation. J Chromatogr 1999, A863:171-181.
9. Berdeaux O., Velasco J., Márquez-Ruiz G., Dobarganes C. Evolution of shortchain glycerol-bound compounds during thermoxidation of FAME and monoacid TAGs. J Am Oil Chem Soc 2002, 79:279-285.
10. Blumenthal M.M. Optimum Frying: Theory and Practice 1987, Libra Laboratories, Piscataway, NJ.
11. Blumenthal M.M. A new look at the chemistry and physics of deep-fat frying. Food Technol 1991, 45:68-71.
12. Buxtorf U.P., Manz W., Schupbach M. Zur Praxisgerechten Beurteilung von Fritierfette. Mitt Gebiete Lebensm Hyg 1976, 67:429-432.
13. Chang S.S., Peterson R.J., Ho C.T. Chemical reactions involved in the deep-fat frying of food. J Am Oil Chem Soc 1978, 55:718-727.
14. Che Man Y.B., Irwandi J. Effect of rosemary and sage extracts on frying performance of refined, bleached and deodorized (RBD) palm olein during deep-frying. Food Chem 2000, 69:301-307.
15. DACH Referenzwerte f ür die Nährstoffzufuhr (2001) 2001, 47-48. Umschau/Braus-Verlag, Heidelberg. 1st edn.
16. Dana D., Blumenthal M.M., Saguy I.S. The protective role of water injection on oil quality in deep frying conditions. Eur Food Res Technol 2003, 217:104-109.
17. De B.K., Bhattacharya D.K. Physical refining of rice bran oil in relation to degumming and dewaxing. J Am Oil Chem Soc 1998, 75:1683-1686.
18. DGF Recommendations of the 3rd International Symposium on Deep Fat Frying -Optimal Operation. Eur J Lipid Sci Technol 2000, 102:594.
19. Dobarganes C., Marquez-Ruiz G., Velasco J. Interaction between fat and food during deep-frying. Eur J Lipid Sci Technol 2000, 102:521-528.
20. Dobson G., Christie W.W., Brechany E.Y., Sebedio J.L., Le Quéré J.L. Silver ion chromatography and gas chromatography - mass spectrometry in the structural analysis of cyclic dienoic fatty acids formed in frying oils. Chem Phys Lipids 1995, 75:171-182.
21. Dobson G., Christie W.W., Sébédio J.L. Monocyclic saturated fatty acids formed from oleic acid in heated sunflower oils. Chem Phys Lipids 1996, 82:101-110.
22. Dobson G., Christie W.W., Sébédio J.L. Saturated bicyclic fatty acids formed in heated sunflower oils. Chem Phys Lipids 1997, 87:137-147.
23. Enig M.G. Trans-fatty acids in the food supply 1995, Enig & Associates, Silver Spring, MD.
24. Farid M.M., Chen X.D. The analysis of heat and mass transfer during frying of food using a moving boundary solution procedure. Heat and Mass Transfer 1998, 34:68-77.
25. Farkas B.E., Singh R.P., Rumsey T.R. Modelling heat and mass transfer in immersion frying. I. Model development. J Food Eng 1996, 29:211-226.
26. Firestone D. Regulation of frying fat and oil. Deep Frying Chemistry, Nutrition and Practical Applications 1996, 323-334. AOCS Press, Champaign, IL. E.G. Perkins, M.D. Erickson (Eds.).
27. Fritsch C.W. Measurement of frying fat deterioration: a brief review. J Am Oil Chem Soc 1981, 58:272-274.
28. Fukuda Y., Nagata N., Osawa T., Namiki M. Chemical aspects of the antioxidative activity of roasted sesame seed oil, and the effects of using the oil for frying. Agric Biol Chem 1986, 50:862-875.
29. Gamble M.H., Rice P. Effect of pre-fry drying on oil uptake and distribution in potato crisp manufacture. Int J Food Sci Technol 1987, 22:535-548.
30. Gamble M.H., Rice P. Effects of initial tuber solids content on final oil content of potato chips. Lebensm Wiss u Technol 1988, 21:62-65.
31. Gamble M.H., Rice P., Selman J.D. Relationships between oil uptake and moisture loss during frying of potato slices. Int J Food Sci Technol 1987, 22:233-241.
32. Gamble M.H., Rice P., Selman J.D. Distribution and morphology of oil deposits in some fried products. J Food Sci 1987, 52:1742-1745.
33. Gertz C. Zur Analytik der Fritierfette und -öle. Lebensmittelchemie und gerichtl Chemie 1976, 31:65-68.
34. Gertz C. Chemical and physical parameters as a quality indicator of used frying fats. Eur J Lipid Sci Technol 2000, 102:566-572.
35. Gertz C. Optimising the baking and frying process using oil-improving agents. Eur J Lipid Sci Technol 2004, 106:736-745.
36. Gertz C., Kochhar S.P. A new method to determine oxidative stability of vegetable fats and oils at simulated frying temperature. Oléagineux Corps gras Lipides 2001, 8:82-88.
37. Gertz C., Klostermann S., Kochhar S.P. Testing and comparing oxidative stability of vegetable oils and fats at frying temperature. Eur J Lipid Sci Technol 2000, 102:543-551.
38. Gertz C., Klostermann S., Kochhar S.P. Deep-frying: the role of water from food being fried and acrylamide formation. Oléagineux Corps gras Lipides 2003, 10:297-303.
39. Gillat P. Flavour and aroma development in frying and fried food. Frying - improving quality 2001, 266-336. CRC Press, Woodhead Publishing, Cambridge. J.B. Rossel (Ed.).
40. Gogolewski M., Nogala-Kalucka M., Galuba G. Studies on dimerisation of tocopherols under the influence of methyl linoleate peroxides. Nahrung/Food 2003, 47:74-78.
41. Gordon M.H. Plant sterols as natural anti-polymerisation agents. Proc IUFoST International Symposium: New Aspects of Dietary Lipids, Benefits, Hazards & Use 1989, 23-34. SIK, Goteborg, Sweden.
42. Gordon M.H., Kourisma L. The effects of antioxidants on changes in oils during heating and deep frying. J Sci Food Agric 1995, 68:347-353.
43. Guinda A., Dobarganes C., Ruiz-Mendez M.V., Mancha M. Chemical and physical properties of a sunflower oil with high levels of oleic and palmitic acids. Eur J Lipid Sci Technol 2003, 105:130-137.
44. ISO ISO Standard 16931. Animal and vegetable fats and oils - determination of polymerized triglycerides by high-performance size-exclusion chromatography (HPSEC) 2001, ISO, Geneva.
45. ISO ISO Standard 8420. Animal and vegetable fats and oils - determination of polar compounds content 2002, ISO, Geneva.
46. Jaswir I., Che Man Y.B., Kitts D.D. Optimisation of physiochemical changes of palm olein with photochemical antioxidants during deep-fat frying. J Am Oil Chem Soc 2000, 77:1161-1168.
47. Kamal-Eldin A., Appelquist L.A., Gertz C., Stier R. Enhancing the frying performance of high oleic sunflower oil using a specially manufactured sesame and rice bran oil. J Foodservice Systems 1998, 10:130-157.
48. Kamal-Eldin A., Velasco J., Dobarganes C. Oxidation of mixtures of triolein and trilinolein at elevated temperatures. Eur J Lipid Sci Technol 2003, 105:165-170.
49. Koletzko B. Trans-fatty acids and the human infant. World Rev Nutr Diet 1994, 75:82-85.
50. Lolos M., Oreopoulou V., Tzia C. Oxidative stability of potato chips: effect of frying oil type, temperature and antioxidants. J Sci Food Agric 1999, 79:1524-1528.
51. Macrae A.R. Lipase-catalyzed interestification of oils and fats. J Am Oil Chem Soc 1983, 60:291-294.
52. Mankel A. Zur Analytik und Beurteilung von Frit ürefetten I. Fette Seifen Anstrichmittel 1970, 72:483-487.
53. Marquez-Ruiz G., Dorbarganes C. Short-chain fatty acid formation during thermoxidation and frying. J Sci Food Agric 1996, 70:120-126.
54. Mensink R.P., Katan M.B. Commentary on the supplement trans-fatty acids and coronary heart risk. Am J Clin Nutr 1995, 62:518-519.
55. Minal J. An introduction to random interesterification of palm oil. Palm Oil Developments 2003, No. 39:1-6.
56. Moreira R.G., Sun X., Chen Y. Factors affecting oil uptake in tortilla chips in deepfat frying. J Food Eng 1997, 31:485-498.
57. Moreira R.G., Castell-Perez M.E., Barrufet M.A. Oil absorption in fried foods. Deep-Fat Frying: Fundamentals and Applications 1999, 179-221. Aspen Publishers, Inc, Gaithersburg, MD. R.G. Moreira, M.E. Castell-Perez, M.A. Barrufet (Eds.).
58. Ngadi M.O., Watts K.C., Correia L.R. Finite element method modelling transfer in chicken drum during deep fat frying. J Food Eng 1997, 32:11-20.
59. Pazola Z., Gaecki J., Buchowski M., Korczak J., Jankun J., Grzeskowiak B. Choice of simple methods for quality control of frying fat during deep frying of potato products. Fette Seifen Anstichmittel 1985, 87:190-193.
60. Peers K.E., Swoboda A.T. Deterioration of sunflower seed oil under simulated frying conditions and during small-scale frying of potato chips. J Sci Food Agric 1982, 33:389-395.
61. Pethukov I., Malcolmson L.J., Przybylski R., Armstrong L. Frying performance of genetically modified canola oils. J Am Oil Chem Soc 1999, 76:627-632.
62. Petrauskaité V., De Greyt W., Kellens M., Huyghebaert A. Physical and chemical properties of trans-free fats produced by chemical interesterification of vegetable oil blends. J Am Oil Chem Soc 1998, 75:489-493.
63. Pinthus E.J., Weinburg P., Saguy I.S. Criterion for oil uptake during deep fat frying. J Food Sci 1993, 58:204-211.
64. Pinthus E.J., Weinburg P., Saguy I.S. Deep-fat fried potato oil uptake as affected by crust physical properties. J Food Sci 1995, 60:770-772.
65. Pravisani C.I., Calvelo A. Minimum cooking time for potato strip frying. J Food Sci 1986, 51:614-617.
66. Quinlan P., Moore S. Modification of triglycerides by lipases: process technology and its application to the production of nutritionally improved fats. Int News Fats Oils Relat Mater 1993, 4:580-585.
67. Rossel J.B. Developments in oils for commercial frying. Lipid Tech 2003, 15:5-8.
68. Silkeberg A. Edible fats and oils stabilized with sesame oil as a constituent 1990, Patent, CA2052124, EP0477825.
69. Sims R.J., Fioriti J.A., Kanuk M.J. Sterol additives as polymerisation inhibitors for frying oils. J Am Oil Chem Soc 1972, 49:298-301.
70. Stier R.F. Tests to monitor quality of deep-frying fats and oils. Eur J Lipid Sci Technol 2004, 106:766-771.
71. Stier R.F. Frying as a science - An introduction. Eur J Lipid Sci Technol 2004, 106:715-721.
72. Tian L.L., White P.J. Antipolymerisation activity of oat extract in soybean and cottonseed oils under frying conditions. J Am Oil Chem Soc 1994, 71:1087-1094.
73. Tiffany Transformation and modifications des gras et des huiles (vue d'ensemble). Oral presentation during the Séminaire Les matiéres grasses et les huiles 2004, October 14-15, Montreal.
74. Umano K., Shibamoto T. Analysis of acrolein from heated cooking oils and beef fat. J Agric Food Chem 1987, 35:909-912.
75. Velasco J., Marmesat S., Márquez-Ruiz G., Dobarganes C. Formation of shortchain glycerol-bound oxidation products and oxidised monomeric triacylglycerols during deep-frying and occurence in used frying fats. Eur J Lipid Sci Technol 2004, 106:728-735.
76. Vitrac O., Trystram G., Raoult-Wack A.L. Deep-fat frying of food: heat and mass transfer, transformations and reactions inside the frying material. Eur J Lipid Sci Technol 2000, 102:529-538.
77. Warner K. Chemical and physical reactions in oil during frying. Frying Technology and Practices 2004, 16-28. AOCS Press, Champaign, IL. M.K. Gupta, K. Warner, P.J. White (Eds.).
78. Warner K., Gupta M. Frying quality and stability of low and ultra low linolenic acid soybean oils. J Am Oil Chem Soc 2003, 80:275-280.
79. Wil A.M., Van Loon J.P.H., Linssen A., Legger A., Voragen G. Personal communication 2004.
80. Xu Z., Godber J.S. Antioxidant activities of major components of γ-oryzanol from rice bran using a linoleic acid model. J Am Oil Chem Soc 2001, 78:645-649.
81. Yamsaengsung R., Moreira R.G. Modeling the transport phenomena and structural changes during deep fat frying. J Food Eng 2002, 53:11-25.
82. Yanishlieva N.V., Marinova E.M., Marekov I.N., Gordon M.H. Effect of an ethanol extract from summer savory (Saturejae hortensis L) on the stability of sunflower oil at frying temperature. J Sci Food Agric 1997, 74:524-530.