Optimising the Baking Optimising the Baking and and Frying Process Using Frying Process Using Oil Oil
Improving Improving AgentsAgents
Dr. Christian GertzDr. Christian GertzChemisches Untersuchungsamt HagenChemisches Untersuchungsamt Hagen
„„WithinWithin food food companiescompanies, , transtrans reductionreduction isisalwaysalways a topa top--threethree prioritypriority itemitem.“.“
Dr. Dr. Willie Willie Loh, National Sales Manager, Loh, National Sales Manager, Cargill Speciality Canola OilsCargill Speciality Canola Oils
Reduction Reduction of of trans fatty acidstrans fatty acidsReduction Reduction of of acrylamide levelacrylamide levelReduction Reduction of total of total fat contentfat content
Use of additives may be a possibility to solve some of these problems
Legal Definition of Legal Definition of Additives or Additives or AgentsAgentsAn An ingredient ingredient of a food of a food not normally not normally of of itself consumed as itself consumed as a food a food and and havinghaving a a function useful function useful in in thethe foodfood
Additives Additives in in Deep Frying FatsDeep Frying Fats
Organic Acids Organic Acids ((Citric acid Citric acid and and saltssalts))AntioxidantsAntioxidants (BHT, BHA, (BHT, BHA, GallatesGallates, TOC), TOC)Antifoam Antifoam (DMPS)(DMPS)AntiAnti--spattering agent spattering agent (Lecithin)(Lecithin)Emulsifiers Emulsifiers ((FattyFatty acidacid estersesters oror citric esterscitric estersof monoof mono--und und diglyceridesdiglycerides) )
Purpose Purpose of of AdditivesAdditives
To To delay the chemical degradationdelay the chemical degradation of of the the fat fat (FFA, (FFA, ColourColour, Polar Materials), Polar Materials)–– AntioxidantsAntioxidants, , Citric acidCitric acid, , AdsorbensAdsorbens
To To change the physical properties change the physical properties of of fat fat ((viscosityviscosity, , heat transferheat transfer, , interfacial interfacial
tensiontension))-- AntifoamsAntifoams, , EmulsifiersEmulsifiers, Filter Aids, , Filter Aids, AbsorbensAbsorbens
Aim Aim of of the Usethe Use of of AdditivesAdditives
Oil:Oil: Better heat Better heat and and oxidative stabilityoxidative stabilityConstant oil qualityConstant oil qualityShorter heating Shorter heating time and time and lower lower temperaturetemperatureReplacementReplacement of of unhealthy hardened unhealthy hardened fats with fats with trans free oilstrans free oils
ProductProduct:: Better Better taste and taste and texturetextureLess Less oil uptake by the foodsoil uptake by the foodsLower level Lower level of of toxic substancestoxic substances
Reducing Reducing OilOil--UptakeUptake
Frying temperature Frying temperature and and durationdurationPrefrying treatments Prefrying treatments ((blanching blanching et et dryingdrying))CoatingCoating
0
5
10
15
20
25
30
0 5 10 15 20 25 30 35
Heating time(without food) [h]
PV 105 °C
PV 135 °CPTG 135 °C
PTG 135 °C
AV (105/135 °C °C)
Changing of PV, AV and PTG during Heating of Sunflower Oil at 105°C and 135 °C
Stabilizing Stabilizing Agents Agents for Deep Frying for Deep Frying Fats Fats and and OilsOils
< < 130 °C130 °C–– Antioxidants as radical scavengersAntioxidants as radical scavengers–– Phenolic compounds forming quinonesPhenolic compounds forming quinones
(BHT, BHA, TBHQ, gamma(BHT, BHA, TBHQ, gamma--and and delta tocopherolsdelta tocopherols))
> > 130 °C130 °C–– Antipolymerising agentsAntipolymerising agents::–– CompoundsCompounds, , forming dimeric products by proton forming dimeric products by proton
catalysed reactionscatalysed reactions ((dehydratisationdehydratisation))
Antipolymerising agentsAntipolymerising agents
SubstanceSubstance Reaction productReaction product Temperature Temperature (°C)(°C)SesamolinSesamolin SesamolSesamol, ,
SesaminSesamin, , SesaminolSesaminol
130 °C130 °C
PhytosterolsPhytosterols SteradienesSteradienes 150 °C150 °C
Ascorbic palmitateAscorbic palmitate DehydroDehydro--Ascorbic Ascorbic PalmitatePalmitate
150 °C150 °C
Alpha Alpha TocopherolTocopherol TocopherolTocopherol--TrimerTrimer 160 °C160 °C
SqualeneSqualene TetracycloTetracyclo--squalenesqualene
170 °C170 °C
Natural AntioxidantsNatural Antioxidants/Agents /Agents
Unsaponifiables isolated fromUnsaponifiables isolated from::–– oliveolive–– corn corn –– wheat germwheat germ
Extract Extract ((ethanolicethanolic, , petroletherpetrolether) ) fromfrom: : –– rosemary rosemary –– oregano oregano –– sage sage –– savory savory –– oat oat
Water ContainingWater Containing AgentsAgents
ProductProduct TypeType Water Water contentcontent
AntioxidantsAntioxidants
OilmasterOilmaster Emulsion Emulsion (W/O)(W/O)
Ca. 20 %Ca. 20 % ACP, TOC, ACP, TOC, Citric AcidCitric Acid
Miroil Miroil FrypowderFrypowder
Powder Powder ((PerlitePerlite))
Ca. 50 %Ca. 50 % Citric acidCitric acid
Miroil Miroil FryliquidFryliquid
Emulsion Emulsion (O/W)(O/W)
Ca. 50 %Ca. 50 % Rosemary Rosemary extractextract, , Citric acid Citric acid
ImprovementImprovement of of thethe HeatHeat Transfer Transfer withwith Oilmaster Oilmaster ( Test:: ( Test:: crudecrude potatoespotatoes, 15*15*600 mm; , 15*15*600 mm; Frying oilFrying oil: : SunflowerSunflower))
0
20
40
60
80
100
120
0 50 100 150 200 250 300 350 400 450Heating time [sec]
Tem
pera
ture
(Foo
d C
ente
r) °C
170 °C without OM
170 °C with OM
152 °C without OM
152 °C with OM
Accelerated formationAccelerated formation of of acrylamideacrylamide in in French Fries French Fries with increasing usagewith increasing usage of of the the
frying oilfrying oil
400
0
50
100
150
200
250
300
350
0 50 100 150 200 250 300
Min (Total heating time, fryer)
Acr
ylam
ide
(µg/
kg)
1st Frying
2nd Frying
3rd Frying
5th Frying 10nd Frying
168 °C, 3 min, 680 g French Fries, partially hydrogentated rapeseed oil with E900.
((Data SourceData Source:K.Franke et al.:K.Franke et al.LebenmitteltechnikLebenmitteltechnik 3 (2003) 603 (2003) 60--6262
Accelerated formation Accelerated formation of of acrylamide with increasing acrylamide with increasing number number of of batchesbatches
in DMPS in DMPS containing frying oilscontaining frying oils
0
50
100
150
200
250
300
350
0 200 400 600 800 1000 1200Fryer:Heating time (min) (Food preparation: 3 min at 170 °C)
Acry
lamid
e [µg
/kg F
renc
h fri
es]
Formation of acrylamide with increasing weight of fried French friesand heating time of the deep-frying oil
0
100
200
300
400
500
600
2 days ( 35 h) 4 days (70 h)
Treatment
Acr
ylam
ide
(µg/
kg)
340 g 680 g
168 °C, 3 min, partially hydrogenated rapeseed oil containing E 900
EmulsifiersEmulsifiers
Fatty acid esterFatty acid ester of monoof mono--, and , and diglycerides diglycerides Citric esterCitric ester, , Lactic esterLactic ester, , Tartaric esterTartaric esterof monoof mono-- and and diglyceridesdiglyceridesPolyoxi ethylene sorbitan monoleatePolyoxi ethylene sorbitan monoleatePolyglycerolesterPolyglycerolesterLecithine Lecithine
Role Role of of EmulsifiersEmulsifiers
Improving interaction Improving interaction foodfood--fatfatImproving texture Improving texture of of the friedthe fried foodfoodReducing spattering tendance Reducing spattering tendance Reducing foamingReducing foaming
DisadvantageDisadvantage oftenoften::Increasing oil uptake Increasing oil uptake of of the the foodfood
Quality Improvement by Quality Improvement by Treatment Treatment with Sprayable Oils Containing with Sprayable Oils Containing
EmulsifiersEmulsifiers
With MF SprayNo treatment
Commercially Available Frying Commercially Available Frying Oil Oil Stabilising FormulationsStabilising Formulations
Guardian RE 08Guardian RE 08 RosemaryRosemary extractextract, E472c, E471, E472c, E471Guardian RE 09Guardian RE 09 Rosemary Rosemary extractextract, , PolyoxyPolyoxy--ethylene sorbitan ethylene sorbitan
monooleatemonooleate, E472c, E471, E472c, E471
OilmasterOilmaster ACP, TOC, E471, E472c, ACP, TOC, E471, E472c, Citric acidCitric acid, , Water Water
Miroil FryliquidMiroil Fryliquid Citric AcidCitric Acid, , WaterWater, Rosemary , Rosemary extractextract
Grindox Grindox 1021 1021 ACP, ACP, Tocopherol extractTocopherol extract, E472c, E471, E472c, E471
Grindox Grindox 10291029 ACP, E472e, E471ACP, E472e, E471
Good Good Fry ConstituentsFry Constituents Rice branRice bran,, Sesame oilSesame oil
Maxfry Classic natMaxfry Classic nat Tocopherol extractTocopherol extract, , Rice branRice bran, , Sesame oilSesame oil, E471, , E471, E472 b, E472c, E472 b, E472c, Citric AcidCitric Acid
Maxfry ClassicMaxfry Classic ACP,ACP,Tocopherol extractTocopherol extract,, Rice branRice bran,, Sesame oilSesame oil, , E471, E472 b, E472c,E471, E472 b, E472c, Citric AcidCitric Acid
Effectiveness Effectiveness of of Some Formulations Some Formulations (OSET(OSET--Test, 2h, 170 °C)Test, 2h, 170 °C)
0
10
20
30
40
50
60
70
80
Sunf
low
er
Guar
dian
RE
09(R
osem
ary e
xtrac
t)
Guar
dian
RE
08(R
osem
ary E
xtrac
t)
Grin
dox 1
023
(AP/
alph
a TO
C)
Grin
dox 1
021
(AP/
Natu
ral
Toco
pher
ols)
Grin
dox 1
029
(AP/
Natu
ral
Toco
pher
ols)
Good
-Fry
Co
nsitu
ent
Oilm
aste
r(A
P/TO
C/CI
TRIC
)
Miro
il Fry
liqui
d
Max
fry C
lass
ic
Max
fry C
lass
ic N
at
Filter Aids and Filter Aids and AbsorbentsAbsorbents
MineralsMinerals–– Calcium Calcium silicatesilicate SilarsorbSilarsorb, , HubersorbHubersorb–– Calcium Calcium carbonate carbonate ((Pekmez earthPekmez earth))–– MagnesiumMagnesium silicatesilicate Magnesol Magnesol –– SodiumSodium silicatesilicate BritesorbBritesorb–– PerlitePerlite FrypowderFrypowder–– SilicaSilica TrisylTrisyl–– BentoniteBentonite TonsilTonsil
Organic materialsOrganic materialsCelluoseCelluose MaxfryMaxfry Filter Filter AidAidCitric acidCitric acid FrypowderFrypowder
Effectiveness of solid additives after addition to used deep-frying oils
-100
10
203040506070
8090
100B
lind
Ma
gn
eso
l XL
Sila
rso
rb
Bri
teso
rbC
20
1
Bri
teso
rbC
93
0
Bri
teso
rb R
10
0
Bri
teso
rb F
10
0
Hu
be
rso
rb 6
00
Tri
syl
Mir
oil
Fry
po
wd
er
Ma
xfry
FA
Ze
olit
he
To
nsi
l 31
4F
F
Adsorbens/Filter aid
% im
pro
ve
me
nt
(AV
, PT
G)
AV (1%)
AV (5%)
PTG(1%)
PTG(5%)
1 % resp. 5 % powder added to hot oil (10 % PTG, AV 1,5)at 150 °C, stirred 10 min.
Influence Influence of of Some AdditivesSome Additives on on Oxidative Oxidative Stability Stability ((measured by Rancimatmeasured by Rancimat) )
**Data SourceData Source: B.Matthäus, Bundesanstalt f. Fettforschung 8/2003: B.Matthäus, Bundesanstalt f. Fettforschung 8/2003
0
1
2
3
4
5
6
7
Max
fry
clas
sic
Max
fry
past
ries
Mag
neso
l XL
Hub
erso
rb60
0
Brit
esor
bC
930
Sila
sorb
Tris
yl
Brit
esor
bC
201(
609)
Brit
esor
bF1
00
Oil
Mas
ter
Zeol
ithe
Brit
esor
bF1
00
Miro
il Fr
ypow
der
Max
fry
Filte
rAid
Rap
esee
d oi
l(no
addi
tion)
Miro
il Fr
yliq
uid
Tons
il31
4FF
[h]R
anci
mat
, 120
°C
Evaluation of Evaluation of EffectivenessEffectiveness of of Additives Additives in in the Frying Processthe Frying Process
Oil Oil UsageUsageOil Life Oil Life Fryer Fryer conditionconditionFood Food safety safety and and qualityqualityHandlingHandlingCostsCostsAnalytical criteria evaluating oxidation Analytical criteria evaluating oxidation and and polymerisation processes polymerisation processes ((RancimatRancimat,OSET),OSET)
ConclusionsConclusions
Filter Systems and Filter Systems and frying additives have frying additives have a potential to a potential to enhance enhance food food quality quality and and extend oil extend oil lifelifeButButIt is It is an an error error to to believe that by filteringbelieve that by filtering, , treating or adding treating or adding of of special additives special additives the oil can be used indefinitelythe oil can be used indefinitely..
Optimising the Baking and Frying Process Using Oil Improving Agents„Within food companies, trans reduction is always a top-three priority item.“Dr. Willie Loh, National Sales Manager, CargillLegal Definition of Additives or AgentsAdditives in Deep Frying FatsPurpose of AdditivesAim of the Use of AdditivesReducing Oil-UptakeStabilizing Agents for Deep Frying Fats and OilsAntipolymerising agentsNatural Antioxidants/AgentsWater Containing AgentsImprovement of the Heat Transfer with Oilmaster ( Test:: crude potatoes, 15*15*600 mm; Frying oil: Sunflower)Accelerated formation of acrylamide in French Fries with increasing usage of the frying oilAccelerated formation of acrylamide with increasing number of batches in DMPS containing frying oilsFormation of acrylamide with increasing weight of fried French fries and heating time of the deep-frying oilEmulsifiersRole of EmulsifiersQuality Improvement by Treatment with Sprayable Oils Containing EmulsifiersCommercially Available Frying Oil Stabilising FormulationsEffectiveness of Some Formulations (OSET-Test, 2h, 170 °C)Filter Aids and AbsorbentsInfluence of Some Additives on Oxidative Stability (measured by Rancimat) *Data Source: B.Matthäus, Bundesanstalt f. FettforsEvaluation of Effectiveness of Additives in the Frying ProcessConclusions
