Rapeseed oil for healthy fried products
Within the scope of a pre-competitive research project the suitability of rapeseed oils as replacement for high saturated fats (palmolein) and trans fats (hydrogenated fats) used for the pre-frying of French fries was investigated. Possibilities for controlled migration of individual components from the oil into the products as well as ways to influence the stability of the oils during prolonged use (long-term stability) were studied.
It was found that refined rapeseed oils with an increased oleic acid content and a low amount of linolenic acid (HOLi) display a stability comparable with the one of oils commonly used for pre-frying. Added to this, the use of such rapeseed oil improves the nutritional quality of the pre-fried French fries by significantly reducing the amount of saturated fatty acids in the product and increasing the amount of poly-unsaturated fatty acids. This benefit will be effective in particular in the preparation of pre-fried French fries in the baking oven, a type of preparation gaining significance in the households.
The kinetic model of fat modifications occurring during prolonged use of the fat for frying allows to evaluate the suitability of the fats and oils for different processing conditions and independent of the type of fryer used.
Contact partner at DIL is:
Dr. Knut Franke
Tel: +49 (0) 5431 183 – 144
E-mail. k.franke@dil-ev.de
