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2025 AOCS Annual Meeting & Expo.

Lipid Oxidation and Quality

Frying Oil Stabilization: Mechanisms and Control Techniques

Effect of the Frying Processing on the sensory Fried Food and hazard compounds in Frying Oil

Monday, April 28, 2025
4:15 PM – 4:35 PM PST
Room: C124

    Presenting Author(s)

  • JL

    Junmei Liang, MA

    R&D manager
    Wilmar (Shanghai) Biotech R&D Center Ltd. Co
    Shanghai City, China

    • Co-Author(s)

  • FN

    Fuhuan Niu

    R&D scientist
    Wilmar (Shanghai) Biotechnology R&D center Ltd., Co., China (People's Republic)

  • TX

    Tian Xia

    R&D scientist
    Wilmar (Shanghai) Biotechnology R&D center Ltd., Co., China (People's Republic)

  • lW

    lingling Wei

    R&D scientist
    Wilmar (Shanghai) Biotechnology R&D center Ltd., Co., China (People's Republic)

  • zx

    zhenbo xu

    R&D director
    Wilmar (Shanghai) Biotechnology R&D center Ltd., Co., China (People's Republic)

Abstract:

Frying processing is one of the most key factors affecting the crispiness of fried food, the frying oil uptake and frying oil degradation speed. Crispiness is an important sensory contribution of the fried food. The higher oil uptake in the fried food is a disadvantage of fried food from healthy aspect. Also, oil degradation is a big concern of food safety of fried oil, and also the oil hazards including oxidation products (4-HNE) and contaminants (3-MCPD&GE).

 Frying processing parameters include frying temperature, frying duration time and moisture content. Normally, the higher frying temperature, the crispier of the fried food, the higher oil uptake and the faster the frying oil oxidized and degraded or polymerized. In our study, it was found that the frying temperature, the crispiness of the fried food, the oil uptake of the fried food and the frying oil degradation are complicated affected, and also the oxidized products and contaminants. This presentation will explain how the processing parameters affect the sensory and hazard compounds of oxidation and contaminants during frying.