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Effect of ascorbyl palmitate on the quality of frying fats for deep frying operations

  • Technical
  • Published:
Journal of the American Oil Chemists’ Society

Abstract

The addition of 0.02% ascorbyl palmitate (AP) reduced color development of frying fat (animal fat/vegetable oil [A-V] shortening) and vegetable oil (partially hydrogenated soybean [V-S] oil) in simulation studies. It also reduced peroxide values, development of conjugated diene hydroperoxides (CDHP) and their subsequent degradation to volatile compounds, such as decanal and 2,-4 decadienal, indicating that AP has the ability to inhibit thermal oxidation/degradation of frying fats and oils. A commercial french fry fat had lower CDHP values compared to A-V fat in simulated studies, and fried chicken oil had lower CDHP values than the V-S oil. Peanut oil had higher thermal stability than the other fats and oils.

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Authors and Affiliations

  1. Department of Food Science and Technology, Virginia Polytechnic Institute and State University, 24061, Blacksburg, VA

    Y. -Y. Gwo, G. J. Flick Jr. & H. P. Dupuy

  2. Agriculture Research Service, USDA, Southern Regional Research Center, 70179, New Orleans, LA

    R. L. Ory

  3. Chick-fil-A Inc., 30349, Atlanta, GA

    W. L. Baran

Authors
  1. Y. -Y. Gwo
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  2. G. J. Flick Jr.
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  3. H. P. Dupuy
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  4. R. L. Ory
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  5. W. L. Baran
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Gwo, Y.Y., Flick, G.J., Dupuy, H.P. et al. Effect of ascorbyl palmitate on the quality of frying fats for deep frying operations. J Am Oil Chem Soc 62, 1666–1671 (1985). https://doi.org/10.1007/BF02541662

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  • DOI: https://doi.org/10.1007/BF02541662

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