Industrial deep fried potato chips contain more than 35% fat which comes from fryng bath. Since fryng is carried out at 150-200°C , knowledge of thermo-oxidative lipid degradation is essential in choosing the fryng fat. Results obtained by gas chromatographic analysis of the fatty acid and sterol compositions of the lipids in potato chips showed the preferential use of polyunsaturated olis, which are the most sensitive to oxidation problems. The manufactured product in all samples examined showed a high level of oxidation.Antioxidants are commonly used in industrial frying,but their use at the frying temperature induces oxudation of the fat and could be the cause of the reduced shelf life of the fried products.
Oxidation status and composition of lipids from industrial potato chips
BOSCHELLE, Ornella;
1989-01-01
Abstract
Industrial deep fried potato chips contain more than 35% fat which comes from fryng bath. Since fryng is carried out at 150-200°C , knowledge of thermo-oxidative lipid degradation is essential in choosing the fryng fat. Results obtained by gas chromatographic analysis of the fatty acid and sterol compositions of the lipids in potato chips showed the preferential use of polyunsaturated olis, which are the most sensitive to oxidation problems. The manufactured product in all samples examined showed a high level of oxidation.Antioxidants are commonly used in industrial frying,but their use at the frying temperature induces oxudation of the fat and could be the cause of the reduced shelf life of the fried products.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
