Palm Olein frying performance evaluation and comparison

Palm Olein frying performance evaluation and comparison

1. Evaluation of the frying performance of the blend of palm olein and canola oil

The studies have been conducted to assess frying performance in the blend of palm olein and canola oil (1:1 w/w)  used for frying potatoes repeatedly. The studies indicate when using the blend of two above cooking oils for frying, it will maintain a much higher stability of fatty acids, tocols and other nutritional components than using individual oil for frying.

Specifically, the blend of palm olein and canola oil (1:1 w/w)  minimize the loss of omega-3 and omega-6 during frying. It is noticeable that this blend contains the fatty acid and other composition which are pretty the same before frying and after frying it.

Olein Oil

Cooking oils

In addition, this blend also retains a significant tocols which increases nutrient value of the cooking oils. The concentration of tocols is also retained in large amounts during frying and storing, this is in contrast with loss of tocols when frying and storing individual oil.

Moreover, the blend of palm olein and canola oil (1:1 w/w) provides stability in composition and nutritional quality when assessing the changes in total polar compounds, free fatty acids, p-anisidine value. As a result, when frying this blend repeatedly or stroring for a while, the quality of this blend remain good quality.

2. Comparison of frying performance of palm olein oil and soybean oil

The studies have been conducted to compare the frying performance of soybean oil and palm olein throughout deep frying of 10 kg patatoes, the result indicates that palm olein is more stable and uses less volume than soybean oil.

Obviously, regarding soybean oil during frying and after frying, the peroxide index increase faster (at times, reaching highest level of 12 meg/kg), the free fatty acids increase higher, and the color of soybean oil change more than palm olein. Noticeably, the viscosity, total polar compounds and p-anisidine values of soybean oil increase higher than palm olein.

Frying potatoes by cooking oils
Frying potatoes by cooking oils

Chromatographic analysis also shows that the concentration of unsaturated fatty acids in soybean oil (including elaidic and linoelaidic acids) decreased more than in palm olein oil when frying and afrer frying.

3. Conclusion on surpassing frying performance of palm olein

Through the above two studies on testing the frying performance of palm olein shows that the stability of the blend of palm olein and canola (1:1 w/w) as well as it would be better to deeply fry by palm olein compared to by soybean oil.

Over the years, many of studies were conducted to compare frying performance between palm olein and other cooking oils. Majority of these studies show that using palm olein for frying brings surpassing efficiency compared to other cooking oils such as the above study of frying performed comparison between palm olein and soybean oil. Besides that, the special concerned studies are about the efficiency of palm olein in frying at high temperature, driven by chemical composition of palm olein which is hard to break so palm olein is not degraded when frying at high temperature, this makes a difference for palm oil with other cooking oils.

No. of CyclePeroxide value (meq/kg oil)p-Anisidine value
Soybean oilPalm oleinSoybean oilPalm olein
04.15 ± 0.37      2.56 ± 0.246.43 ± 1.782.75 ± 0.54
14.40 ± 0.204.28 ± 0.8234.76 ± 1.8213.30 ± 1.27
25.22 ± 1.574.42 ± 0.6351.60 ± 1.0130.11 ± 1.25
36.59 ± 0.034.03 ± 0.6574.59 ± 3.3140.83 ± 4.62
46.78 ± 1.414.51 ± 0.2172.12 ± 10.5042.62 ± 2.40

We, Vinh Thanh Dat (VTDIMEXCO) specialize in supplying oils and fats domestically and for export with the ability to supply to the market up to 5.000 – 10.000 tons per month. Product quality, prestige, stable and long-term supply are the criteria that Vinh Thanh Dat (VTDIMEXCO) consider as priority.

Source: Journal of Culinary Science & Technology, 10:211-222, 2012

Source : International Journal of Food Science and Technology,  47: 1701–1709, 2012

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