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United States Department of Agriculture

Agricultural Research Service

Research Project: IMPROVING STABILITY AND HEALTHFULNESS OF U.S. COMMODITY VEGETABLE OILS AND PRODUCTS

Location: Functional Foods Research Unit

Title: Utilization of vegetable oils as frying oil and for trans-fat free food products

Author
item Hwang, Hongsik

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: December 9, 2012
Publication Date: December 12, 2012
Citation: Hwang, H. 2012. Utilization of vegetable oils as frying oil and for trans-fat free food products [abstract]. United States and Japan Cooperative Program in Natural Resources.

Technical Abstract: Utilization of vegetable oils as frying oil is typically limited by the lack of oxidative stability. Lignans, natural antioxidants, were evaluated for soybean oil under frying conditions and many of them were found to be effective. Sesamol showed the most promising results in the frying test and showed better results than a synthetic antioxidant at higher concentrations. Organogel approach was also evaluated to utilize vegetable oils for textured oil products such as margarine and spread. Organogels with a plant wax showed the desired texture. Margarine samples were prepared with the organogels and the results showed that a small amount of plant wax could replace a large amount of hydrogenated vegetable oil.

Last Modified: 10/25/2014
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