Influence of dimethylpolysiloxane addition to frying oils: performance of sunflower oil in discontinuous and continuous laboratory frying
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 comp...
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| Format: | Article |
| Language: | English |
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Consejo Superior de Investigaciones Científicas
1996-04-01
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| Series: | Grasas y Aceites |
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| Online Access: | https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/838 |
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| author | N. Jorge G. Márquez-Ruiz M. Martín-Polvillo M. V. Ruiz-Mendez M. C. Dobarganes |
| author_facet | N. Jorge G. Márquez-Ruiz M. Martín-Polvillo M. V. Ruiz-Mendez M. C. Dobarganes |
| author_sort | N. Jorge |
| collection | DOAJ |
| description |
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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| format | Article |
| id | doaj-art-498e3a625baa4067a34785d6e40461f1 |
| institution | DOAJ |
| issn | 0017-3495 1988-4214 |
| language | English |
| publishDate | 1996-04-01 |
| publisher | Consejo Superior de Investigaciones Científicas |
| record_format | Article |
| series | Grasas y Aceites |
| spelling | doaj-art-498e3a625baa4067a34785d6e40461f12025-08-20T03:11:02ZengConsejo Superior de Investigaciones CientíficasGrasas y Aceites0017-34951988-42141996-04-01471-210.3989/gya.1996.v47.i1-2.838823Influence of dimethylpolysiloxane addition to frying oils: performance of sunflower oil in discontinuous and continuous laboratory fryingN. Jorge0G. Márquez-Ruiz1M. Martín-Polvillo2M. V. Ruiz-Mendez3M. C. Dobarganes4Instituto de la Grasa (CSIC).Instituto de la Grasa (CSIC).Instituto de la Grasa (CSIC).Instituto de la Grasa (CSIC).Instituto de la Grasa (CSIC). 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. https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/838Continuous fryingDimethylpolysiloxaneDiscontinuous fryingHigh oleic sunflower oilPolar compoundsSunflower oil |
| spellingShingle | N. Jorge G. Márquez-Ruiz M. Martín-Polvillo M. V. Ruiz-Mendez M. C. Dobarganes Influence of dimethylpolysiloxane addition to frying oils: performance of sunflower oil in discontinuous and continuous laboratory frying Grasas y Aceites Continuous frying Dimethylpolysiloxane Discontinuous frying High oleic sunflower oil Polar compounds Sunflower oil |
| title | Influence of dimethylpolysiloxane addition to frying oils: performance of sunflower oil in discontinuous and continuous laboratory frying |
| title_full | Influence of dimethylpolysiloxane addition to frying oils: performance of sunflower oil in discontinuous and continuous laboratory frying |
| title_fullStr | Influence of dimethylpolysiloxane addition to frying oils: performance of sunflower oil in discontinuous and continuous laboratory frying |
| title_full_unstemmed | Influence of dimethylpolysiloxane addition to frying oils: performance of sunflower oil in discontinuous and continuous laboratory frying |
| title_short | Influence of dimethylpolysiloxane addition to frying oils: performance of sunflower oil in discontinuous and continuous laboratory frying |
| title_sort | influence of dimethylpolysiloxane addition to frying oils performance of sunflower oil in discontinuous and continuous laboratory frying |
| topic | Continuous frying Dimethylpolysiloxane Discontinuous frying High oleic sunflower oil Polar compounds Sunflower oil |
| url | https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/838 |
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