The theoretical and practical way to develop low SFA frying Oil

Owing to the healthy concern of saturated fatty acid (SFA), low SFA frying oil has been used by more and more in catering and food manufacturing. The criteria to select a good low SFA frying oil includes satisfying thermal stability, fatty acid nutrition, cost among many other parameters. In this study, the thermal stability of the different pure oils were investigated. The fatty acids profiles and cost index were collected. The thermal stablity, fatty acid profiles and cost formed a database. We used this database comprising oil stability, fatty acids profile, and cost of the pure oils, to build a genetic algorithm that generates the fittest oil that also maximizes frying life. Low-cost solutions from the genetic algorithm had saturated fat profile and frying stability similar to palm olein. We validated the frying life with negative controls and palm olein through heating and frying experiments; results showed a corroboration in frying life with modeled solutions.
The reqirement of frying oil for snack manufacturer and food service is totally different. The key factors and important indices of developing low SFA frying oil in each field will also be presented in the meeting.