Outline. Frying Basics & Oil Deterioration Palm Base Frying Oil Attributes Blending & Trans Free Oils Frying Applications Summary
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2 Outline Frying Basics & Oil Deterioration Palm Base Frying Oil Attributes Blending & Trans Free Oils Frying Applications Summary 2
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7 3rd Int. Symp. DGF. Eur. J. Lipid Sci. echnol. 102 (2000)Deteriorated fried oil and fat products
8 Country Minimum Maximum Smoke pt % Acid Value % Free Fatty Acids % Oxidised Fatty Acids % T.P.M. % Polymers % Austria Belgium Chile France 25 Italy 25 Netherlands S. Africa Spain 25 Japan Finland Hungary 25 Taiwan Sensory: Darkening, smoke, foaming, thickening, rancid taste. Laboratory: Acidity, anisidine value, viscosity, total polar compounds, polymeric triglycerides. Source : K. G Berger Frying Review
9 To Minimize Deterioration/breakdown
10 Liquid oil Semi Solid Fat Hard Fraction
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13 Standard
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15 JGQ Frying Oil From JOMALINA Description Guaranteed Quality (JGQ ) Frying Oil is produced from premium quality (PQ) Crude Palm Oil (CPO) which is specially produced from selected and segregated fruits from only a selective numbers of estates/ mills, followed by immediate processing with special handling. Give excellent frying stability. Applications Benefit Courtesy : Sime Golden Jomalina Deep frying. Instant noodle frying. High oxidative stability refined palm fats. Longer shelf life and slower quality deterioration of finished products. No Trans Fatty Acid. Guaranteed to be within speciation upon arrival of destinations Cholesterol Free. Rich in natural antioxidants (Tocopherols&Tocotrienols)
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17 Saturated/Unsaturated ratio = 1.0 Myristic Acid C14:0 1% Sat Palmitic Acid C16:0 45% Sat Stearic Acid C18:0 4% Sat Oleic Acid C18:1 40% Mono Unsat Linoleic Acid C18:2 10% Poly Unsat
18 Crude Palm Oil Refined Palm Oil Refined Palm Olein Mean (n=9) Range Mean (n=3) Range Mean (n=8) Range α Tocopherol α Tocotrienol γ Tocotrienol σ Tocotrienol Total
19 Oil A PUFA% B Tocol (mg/kg) Ratio B/A Palm Oil Palm Olein Rapeseed Soyabean Sunflower Groundnut
20 PV/mmol O2 per kg Palm Oil Soybean Vegetable Oil Rapeseed Sunflower Time (H)
21 Courtesy : BK Tan, Nissin Ollio
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24 Courtesy : USFDA & American Heart Association
25 French fries Crisps Oil Polar Compounds Taste Score Polar Compounds Storage Life PO >6 months RSO months PO:RSO 50: months HRSO months PO:POS:RSO 40:40: months PO = palm olein (IV 56) (H)RSO = (hydrogenated) rapeseed oil POS = palm stearin (IV 48) It was concluded that the quality of potato products fried in rapeseed oil / palm olein blends was superior to that using rapeseed oil alone.
26 Courtesy : Parkway Tryson
27 Source : Loaders Croklaan US
28 Five different palm olein blends participated in this contest and performed extremely well Total Polar Materials % after 300 frying over 13 frying days = 11.8% The oils did not change in sensory attributes except for light color. Very minor changes occurred during repeated heating and usage of the oils. There were no prominent change in odour and off flavors. These changes did not occur in this study indicating that these 10 oils (out of which 5 were palm olein blend) maintained quality during repeated frying for 13 days and that differences in French fries cooked in these 10 oils were not practically impacted in flavor, taste, texture or appearance Courtesy of FryTest.com
29 Fatty Acid Oleic Linoleic Linolenic Total C atoms : double bonds 18 : 1 18 : 2 18 : 3 Saturate Soybean Oil High Oleic Low Linolenic Commodity 80% 25% 23% 3% 56% 50% 3% 3% 7% 12% 15% 15% Canola Oil High Oleic Low Linolenic Commodity 75% 65% 60% 14% 12% 20% 3% 4% 10% 7% 7% 7% Sunflower Oil High Oleic Low Linolenic Commodity 82% 56% 20% 10% 33% 65% 1% 1% 1% 8% 9% 10%
30 Oil with US Patent to improve Cholesterol Ratio Courtesy : Carotino Sdn. Bhd
31 Courtesy : Carotino Sdn. Bhd
32 The breakdown and oxidised products formed in the unstable frying oil escape into the atmosphere, and these gummy volatile compounds not only pollute your kitchen environment, but also very often stain and mess up your kitchen walls! Cooking using palm oil however will not produce excessive smoking, spattering, foaming, and forms less gummy residues in the pans after cooking. Equally bad if not worse, the non volatile polar materials formed accumulate in the fried oil and these will spoil the quality and taste of the fried food, as well as nibble away at your health in the long term! In your home kitchen
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34 Easily available Cost effective Can be Used for several cycles Robust Minimal Oil Absorption
35 Fried in palm Oil Good Keeping Quality & Long Shelf Life High Oxidative Stability Potato chips Pretzels Peanuts curls Others
36 Fried in palm Oil Good Keeping Quality & Long Shelf Life High Oxidative Stability More economical & cost effective
37 Country Estimate Tonnage China 500,000 Japan 120,000 South Korea 100,000 Indonesia 160,000 Taiwan 14,000 Thailand 29,000 Malaysia 7,000 Hong Kong 4,000 Singapore 4,000 United Kingdom 3,000 TOTAL 941,000 Source: MPOB Info Series no
38 Palm Based Frying Oil Fulfilled this requirements
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