Cooking oil presentation and frying technology

COOKING OIL PRODUCT ORIENTATION

IMPORTANCE AND ROLE OF FAT IN IMPORTANCE AND ROLE OF FAT IN NUTRITIONNUTRITION

• Provide Energy to the bodyProvide Energy to the body• Carrier of Vitamins A, D, E, K in the bodyCarrier of Vitamins A, D, E, K in the body• Precursor of some hormones and enzymesPrecursor of some hormones and enzymes• Needed for brain function and structureNeeded for brain function and structure• It is a component of cell membranesIt is a component of cell membranes

• Fat cushions the vital organs and holds the body in shape.Fat cushions the vital organs and holds the body in shape.• The layer of fat below the skin makes it supple. It also helps to The layer of fat below the skin makes it supple. It also helps to

retain heatretain heat

SIMILARITIES OF COCONUT AND SIMILARITIES OF COCONUT AND PALM OLEINPALM OLEIN

• Both are Vegetable oilsBoth are Vegetable oils• Cholesterol – FreeCholesterol – Free• Trans Fat – FreeTrans Fat – Free• Both are best used for fryingBoth are best used for frying

How much fat do we need in the body?How much fat do we need in the body?

Only 30% of our energy requirement should come Only 30% of our energy requirement should come from fat.from fat.

COCONUT OILCOCONUT OIL

FATTY ACIDS

LEGEND :Long-ChainSaturated

(LCF)

Medium-ChainSaturated

(MCF)

Long-ChainUnsaturated

% 100 -

90 -

80 -

70 -

60 -

50 -

40 -

30 -

20 -

10 -

0 -COCONUT

OILBUTTER LARD PALM OIL CORN OIL SOYBEAN

OIL

FATTY ACID COMPOSITION OF COMMON FATS AND OILS(g FA/100g TOTAL FA) The best way to evaluate the

health benefits of an oil are by the fatty acid composition:

Long Chains – Poor absorbability

Short - Medium Chains - Good absorbability

Saturated - Good frying stability

Unsaturated – Poor frying stability

Veg Oil is a Mixture of Fatty Acids –

Fatty Acid Profile Controls Stability

Oleic acid (18:1)

CC

CC

CC

CC

CC

CC

CC

COOHCC

C

Linoleic acid (18:2)

CC C

CC

CC

CC

CC

COOHCC

CC CC

Linolenic acid (18:3)

CC

CC

CC

CC

CCOOHCC C

CCCC

C

CC

CC

CC

CC

CC

CC

CC

CCOOH

CC

Stearic acid (18:0)

Fatty Acids

18:1 Oleic

18:2 Linoleic

Relative Oxidation Rates

1

41x faster than Oleic

18:3 Linolenic 98x faster than Oleic

More polyunsaturates means faster oxidation

MELTING POINT, °C % SATURATION

COCONUT OIL 24 - 29 92

PALM OIL 37 – 40 49.6

HYDROGENATED

PALM STEARIN

57 – 62 100

ANHYDROUS MILKFAT / BUTTER

25 - 27 69

SOYA OIL -LIQUID- 69

Normal internal body temperature is 34Normal internal body temperature is 34°°C.C.

Comparison of Physical parametersComparison of Physical parameters


COMPLETELY SPARES THE HEART

PROVIDES A READY ENERGY BOOST


STAPHYLOCOCCUSBACTERIA

MONOLAURIN / LAURIC ACID

Monolaurin has strong anti-microbial and anti-viral properties.

ENHANCES THE IMMUNE SYSTEM


• Mother's milk is rich in lauric fatty acid. • This is the substance responsible for protecting the

newborn baby against disease. • Lauric Fatty Acid is also a major component of

coconut oil.• This is why Coconut oil is used in infant milk

formulation to supply fat.

Cholesterol Content of Oils & FatsCholesterol Content of Oils & Fats

Oils and Fats Typical, ppm

Coconut oil 14

Palm oil 16

Sunflower 17

Soybean oil 28

Cottonseed oil 44

Rapeseed 53

Corn oil 50

Pork Fat / Lard 3500

Milk Fat / Butter 3150

Beef fat / Tallow 1100

Duck egg 8000

Chicken egg 6500

Sources:1) MJ Downes, Leatherhead Research Report No. 781

(1982), No. 436 & 411 (1983), No. 487 & 455 (1984), No. 518 & 519 (1985)

2) FD Gunstone, JL Hardwood, FB Padley in the Lipid Handbook, Chapman & Hall, London, New York, pp 104 & 124 (1986)

Oils and Fats Typical, ppm

Anchovies 3830

Prawns 1300

Cuttlefish 1200

Chicken meat 850

Mutton 550

Lean pork 500

Beef 450

Cholesterol• Is an essential chemical of a healthy body• Is an essential component of cell membrane• Stabilizes a cell against temperature changes• Is a major part of the membranes of the nervous system, brain, spinal

cord and peripheral nerves


• Is a forerunner of sex hormones and vitamin D

• Nearly all body tissues are capable of making cholesterol but the liver and intestines make the most

• Is required to produce bile needed to digest fat in our food.


CHOLESTEROLEMIA – High cholesterol levels (i.e. HYPERCHOLESTEROLEMIA) in the blood is a major risk for Coronary Heart Disease leading to heart attack

Cholesterol is transported to and from cells by lipoproteins :

• LDL (Low Density Lipoprotein) is regarded as threatening because it deposits as plaque and clogs up the arteries.• HDL (High Density Lipoprotein) is thought to remove cholesterol and transporting it to the liver.


FAT – BILE ACIDS – CHOLESTEROL:

• Only a small fraction of the cholesterol we eat ends up in our bloodstream

• Fat intake stimulates bile production which in turn stimulates cholesterol production.

• Fat absorbed in the gut is also raw material for more cholesterol to be made in the liver.

Palm Fruit Oil

Palm Kernel Oil

16

Crude Palm OilCrude Palm Kernel Oil

17

PALM OIL (Refined, Bleached, Deodorized)

PALM OLEIN60% (Liquid portion)

Clear, yellow to light yellow

PALM STEARIN40% (Solid portion)

White, grainy

PALM OLEIN

Vitamins + antioxidantsMargarines and

Shortenings

PALM OLEINPALM OLEIN

PALM VITAMIN E( 800 ppm )

65% 35%

19


In-vitro studies showed that TocotrienolsTocotrienols is 40 - 60 times more potent as an anti-oxidant compared to Tocopherols

d-Alpha-tocotrienol possesses 40-60 times highr antioxidant activity against (Fe + ascorbate)- and (Fe +NADPH)-induced lipid

peroxidation in rat liver microsomal membranes and 6.5 times better protection of cytochrome P-450 against oxidative damage

than d-alpha-tocopherol.

Elena Serbinova, Valerian Kagan, Derick Han, and Lester PackerRadical Biology & Medicine, Vol. 10 p.p.263-275, 1991

Health Benefits of Health Benefits of TocotrienolsTocotrienols

• Cholesterol lowering effects• Inhibit platelet aggregation• Anti-cancer and tumor suppressive• Anti-oxidant properties• Retard cellular ageing due to oxidation• Protects against neurodegeneration• Alleviates fatigue• Prevents external scar formation• Accelerates healing of burns


Anti-oxidant Activity

• Excessive free radicals can cause cell and tissue damage leading to disease

• Antioxidants neutralize free radicals by donating one of their electrons ending the chain reaction

• Vitamin E is the most abundant fat-soluble anti-oxidant in the body

• Vitamin E protects against cardiovascular disease by defending again LDL oxidation and plaque formation

DISTRIBUTION OF DISTRIBUTION OF CAROTENESCAROTENES IN CARROT AND PALM FRUIT IN CARROT AND PALM FRUIT OILOIL

SourceCarotenes

Carrot Palm Fruit Oil

Alpha – Carotene 32% 34%

Beta – Carotene 63% 60%

Others 5% 6%

TOTAL < 100 ppm 500 – 700 ppm

23


Health Benefits of Health Benefits of CarotenesCarotenes

• Pro-vitamin A activities• Anti-cancer and tumor suppressive • Anti-oxidant properties• Protects against stroke• Protects against cataracts• Reduces risk of prostate cancer


COCONUT OIL PALM OIL

MCT √√

TOCOTRIENOLS / TOCOPHEROLS √√

VITAMIN E √√

VITAMIN A √√ √√

LOWERS BLOOD CHOLESTEROL √√

LOWERS LDL BAD CHOLESTEROL √√ √√

INC. GOOD HDL CHOLESTEROL √√ √√

LOWERS LDL:HDL RATIO √√

IMPROVES IMMUNE SYSTEM √√

PREVENTS CORONARY HEART DISEASE √√ √√

IMPROVES METABOLISM / ENERGY LEVELS √√

GOOD ABSORPTION / LOW HEART RISK √√

ANTI-OXIDANT FUNCTION √√

ANTI-CANCER √√ √√

SUMMARY OF HEALTH BENEFITS

Two Principles of Frying:

1. Mass Transfer – water migrates from the central portion toward the walls and edges to replace what is lost by dehydration of the exterior surfaces. As long as water is leaving, the food will not char or burn.

2. Heat Transfer – water carries off heat from the hot oil surrounding the food.

FRYING FAT TECHNOLOGYFRYING FAT TECHNOLOGY

170 -180°C

100°C

Frying Oil

Food product130 - 140°C

Steam

What are the changes that take place in the hot Fat?

The color changes from light yellow to

amber or brown Smoke point of the fat is lowered Fat becomes viscous and starts to foam Fat absorption in the food increases


FIVE (5) PHASES OF OIL DEGRADATION:

1. Break in - the product is white, raw and ungelatinized starch at the center; no cooked odor; little oil pick up by the food

2. Fresh oil – slight browning at the edges; partially cooked center; slight oil absorption.



3. Optimum oil - product is golden brown in color; crisp, rigid surface; delicious odor; fully cooked centers; optimal oil absorption

4. Degrading oil – darkened or spotty surface; excessive oil pick-up; product is less rigid and more limp; case hardening on surface.



5. Runaway oil – dark, case hardened surface; excessively oily product; surface collapses inward; centers not fully cooked; off-odor / flavor and viscous oil.

140145150155160165170175180

1st 2nd 3rd 4th 5th 6th 7th

Number of Loading

Fry

ing

Tem

p, C

INLET

OUTLET



1. Reduce contact time with food2. Reduce the exposed surface to fat3. Coat the surface with egg4. Keep the fat at optimum temp at all times5. Do not overload the kettle to prevent drop

in temp. & result to increase in cooking time

Parameters

12 – 14 minutes

Breading

330 – 350F

(165 – 180C)

36 – 45 pcs.

How do we prevent oil degradation and oil absorption??

SMOKE POINT

Maximum temperature in which the fat can be heated before decomposition occurs.

Decomposition is indicated by the development of ACROLEIN, thus the term, “ACRID” smell or taste that is slightly bitter.


SMOKE POINTS OF DIFFERENT OILS

°F °C

CANOLA OIL, unrefined 225 107

CANOLA OIL, semi-refined 350 177

CANOLA OIL, refined 400 204

CORN OIL, refined 450 232

COCONUT OIL, refined 350 177

SOYA OIL / SUNFLOWER / PEANUT, refined 450 232

OLIVE OIL, refined 438 232

BUTTER OIL 350 177

LARD, refined 361 – 401 183 – 205

PALM OLEIN, refined 400 204

AVOCADO OIL, refined 520 271


Factors that effect oil quality:1. Processing of oil – all cooking oils undergo Refining, Bleaching

and Deodorization (RBD); poor processing, poor quality

2. Number of Frying – the higher the usage, the more deterioration, the poorer the quality.

3. Type of oil used or Source of oil – unsaturated oils have lower frying capability and poorer fried food quality.


Palm Olein sample BPalm Olein sample B

Palm Olein sample APalm Olein sample APalm Olein sample A

Palm Olein sample A

Palm Olein sample B

Palm Olein sample B

The fried food were not significantly different in terms of appearance and still had acceptable quality even after the seventh

frying. However, the oil was already distinctly dark.

Cooking oil presentation and frying technology

Documents

Transcript of Cooking oil presentation and frying technology