FORMULATION OF FRYING OIL BASED ON TALLOW OLEIN AND PALM OLEIN

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REZAEI F.; GHARACHORLOO M.; AZIZINEJAD R.

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Paper Information

Journal: Journal of Food Technology and Nutrition Year:2013 | Volume:10 | Issue:2 (38) Page(s): 69-78

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Title

FORMULATION OF FRYING OIL BASED ON TALLOW OLEIN AND PALM OLEIN

Author(s)

REZAEI F. | GHARACHORLOO M. | AZIZINEJAD R. | Issue Writer Certificate

Keywords

FRACTIONATIONQ2

FRYING OILQ2

PHYSICAL AND CHEMICAL PROPERTIESQ2

TALLOWQ3

Abstract

Introduction: Oxidation and polymerization of vegetable oils and fats particularly during frying is a major problem that the consumer and the industry is faced with. In the past some vegetable oils such as sunflower seed oil due to its economical aspects and chemical and physical characteristics might have been recommended for frying practices, but there were not the ideal oils for frying procedures particularly for industrial applications. Therefore the object of this study is to formulate a FRYING OIL based on TALLOW olein and palm olein within the defined standard for this type of product.Materials and Methods: Beef TALLOW was obtained by dry rendering fallowed by FRACTIONATION at 4oC for 22 hours. Palm olein was obtained from the main supplier of this product.11 samples were produced by mixing the two fractions at different ratios. Series of chemical and physical tests consisting of melting range, refractive index, peroxide value, iodine value, saponification value, smoke point, induction period and fatty acid composition were carried out on the prepared samples.Results: The results indicated that mixtures of the two fractions might be employed as frying media within the standard defined and there were significant differences between the results obtained from different mixtures.Conclusion: The mixtures of 70% palm olein: 30 % TALLOW olein, 80% palm olein: 20 % TALLOW olein and 90 % palm olein: 10% TALLOW olein agreed with the national standard for FRYING OILs but the best mixture was the combination of palm olein and TALLOW olein at the ratio of 70:30.

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APA: Copy

REZAEI, F., GHARACHORLOO, M., & AZIZINEJAD, R.. (2013). FORMULATION OF FRYING OIL BASED ON TALLOW OLEIN AND PALM OLEIN. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 10(2 (38)), 69-78. SID. https://sid.ir/paper/143411/en

Vancouver: Copy

REZAEI F., GHARACHORLOO M., AZIZINEJAD R.. FORMULATION OF FRYING OIL BASED ON TALLOW OLEIN AND PALM OLEIN. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2013;10(2 (38)):69-78. Available from: https://sid.ir/paper/143411/en

IEEE: Copy

F. REZAEI, M. GHARACHORLOO, and R. AZIZINEJAD, “FORMULATION OF FRYING OIL BASED ON TALLOW OLEIN AND PALM OLEIN,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 10, no. 2 (38), pp. 69–78, 2013, [Online]. Available: https://sid.ir/paper/143411/en

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