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Effect of heating oils and fats in containers of different materials on their trans fatty acid content.

Amrutha Kala, A. L. and Vishal, Joshi and Gurudutt, K. N. (2012) Effect of heating oils and fats in containers of different materials on their trans fatty acid content. Journal of the Science of Food and Agriculture, 92. pp. 2227-2233. ISSN 0022-5142

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BACKGROUND: The nature of the container material and temperature employed for deep-frying can have an influence on the development of trans fatty acids (TFAs) in the fat used. The present study was undertaken to determine the effect of heating vegetable oils and partially hydrogenated vegetable fats with different initial TFA content in stainless steel, Hindalium (an aluminium alloy), cast iron and glass containers. Ground nut oil (oil 1), refined, bleached and deodorised (RBD) palmolein (oil 2) and twopartially hydrogenated vegetable oils with low (fat 1) and high (fat 2) TFA contentwere uniformly heated at 175–185 ◦C over a period of 12 h. RESULTS: An increase in TFA content to 20 g kg−1 was observed in oil 2 in the cast iron container, while a decrease in TFA content of 20–30 g kg−1 was observed in fat 2 in all containers. The heating process of fats and oils also led to an increase in Butyro refractometer reading and colour values. CONCLUSION: This study showed that the TFA 18 : 1t content of oil 1, oil 2 and fat 1 increased with repeated or prolonged heating. The cast iron container showed the highest increase in TFA 18 : 1t for RBD palmolein (oil 2). The amount of linoleic acid trans isomers formed in the heating process was negligible. Fat 2 with high initial TFA content showed a decrease in TFA 18 : 1 and 18 : 2 on heating in all containers. Oils heated in glass and stainless steel containers showed less TFA 18 : 1t formation.

Item Type: Article
Uncontrolled Keywords: trans fatty acid; stainless steel; cast iron; aluminium; Butyro refractometer reading; colour value
Subjects: 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 17 Fatty Acid Chemistry
600 Technology > 08 Food technology > 19 Lipids-oils/fats
Divisions: Food Safety Analytical Quality Control Lab
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 22 Aug 2012 04:00
Last Modified: 27 Aug 2018 04:31
URI: http://ir.cftri.com/id/eprint/10952

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