Developing Deep-Frying Oil with Modified Fatty Acid Profile and Low Trans Fatty Acids for Commercial Production

Monday, April 29, 2024

5:00 PM – 6:00 PM EDT

Presenting Author(s)

Teerasak Punvichai, PhD

Professional Title : Food Science and Technology, Fat and oil Technology, Chemical Engineering
Prince Of Songkla University
Muang Surat Thani, Surat Thani, Thailand

Co-Author(s)

JANTARAT PIPAKDEE

Master's degree Title: Food Science and antioxidants
Prince of Songkla University Suratthani Campus
Muang Suratthani, Surat Thani, Thailand
SK

Sirusa Kritsanapuntu

assistant professor
Prince of Songkla University Suratthani Campus
Muang Suratthani, Surat Thani, Thailand
CC

Chatchawan Chotimarkorn

assistant professor
Prince of Songkla University Suratthani Campus
Muang Suratthani, Surat Thani, Thailand

We report on a developed deep-frying oil with modified fatty acid profile and low trans fatty acids, using raw materials from the Kingbio industrial margarine plant. In the formulation of deep-frying oil with a P:M:S ratio of 1:1:1 (i.e., the mass proportions of PUFA, MUFA, and SFA), the database of fatty acid profiles indicated that a mix of the vegetable oils palm stearin 30%, rice bran oil 40%, and soybean oil 30% would potentially satisfy the requirements. The oil mixture had a P:M:S ratio of 1.00:0.97:1.00 and trans fatty acids at a level below that recommended by the US-FDA. The developed deep-frying oil got the higher rating for overall acceptability (8.3±0.6), when compared to a commercial palm oil. The peroxide value almost stabilized at 6.19±0.83 mEq/kg fat, and after storage for 90 days at room temperature (26±2 ºC), it reached 7.09 mEq/kg fat, remaining in compliance with the FDA standard limit (10.0 mEq/kg fat). The cost of raw materials including electricity for production was 2.0-2.1 USD per liter.