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..