Effects of selected chemical treatments on quality of fats used for deep frying

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Abstract
Maintaining quality of fats and oils used for deep frying is important in food preparation. In this study, commercially used shortenings were treated with various adsorbents and/or additives with a view to extending their useful life. Quality parameters monitored were increases in dielectric constant, free fatty acids, color (absorbance at 420 nm) and total polar materials. Bleaching clay, charcoal, magnesium oxide and Celite, and their mixtures, effectively reduced one or more of these parameters in used vegetable and animal‐vegetable shortenings. However, when the treated fats were used to fry more french fried potatoes in the laboratory, they often deteriorated more rapidly than the untreated control fats. The daily addition of 200 ppm ascorbyl palmitate to fresh, partially hydrogenated soybean oil shortening used to fry french fries retarded free fatty acid development but increased color development and dielectric constant. Treatments employed to extend the useful life of frying fats improved quality parameters, but continued frying after treatment led to greater deterioration than occurred in the untreated control samples.