Measurement of foaming of frying oil and effect of the composition of TG on foaming

We describe a method developed to quantify the amount of foam in frying oils. In this method the foam was quantified by digitizing photographic images that were taken continuously at 1‐s intervals; spots showing more than a certain luminance were considered as foam. The ratio of total foaming area t...

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Bibliographic Details
Published inJournal of the American Oil Chemists' Society Vol. 80; no. 5; pp. 471 - 474
Main Authors Negishi, Satoshi, Itakura, Megumi, Arimoto, Shin, Nagasawa, Takeshi, Tsuchiya, Kinya
Format Journal Article
LanguageEnglish
Published Berlin/Heidelberg Springer-Verlag 01.05.2003
Springer
Subjects
Biological and medical sciences
Cooking
Fat industries
Food industries
frying foam
Fundamental and applied biological sciences. Psychology
MCT
mediumchain fatty acids
MICT
molecular weight
nutrition
photographic images
structured lipid
Structured lipid
photographic images
Heat treatment
Cooking
Property composition relationship
Chain length
Vegetable oil
medium- chain fatty acids
molecular weight
frying foam
Edible oil
Medium chain
Triglyceride
Fatty acids
Rapeseed oil
nutrition
Foam
MLCT
Chemical composition
Frying oil
MCT
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Summary:We describe a method developed to quantify the amount of foam in frying oils. In this method the foam was quantified by digitizing photographic images that were taken continuously at 1‐s intervals; spots showing more than a certain luminance were considered as foam. The ratio of total foaming area to the whole oil surface was integrated to obtain the intergration of foam (IF) index as a parameter of the extent of foaming. There was a good correlation between this method and the visual evaluation done by a group of panelists. Furthermore, the foaming tendency correlated with the distribution of TG by M.W. when the IF was plotted against the foam index of TG (FIT), which reflects the M.W. distribution. A correlation was found between the FIT value of oil and foaming on frying, indicating that when the FIT value is small, the oil foams less. Based on the results of this investigation, we have designed a method to obtain edible oils consisting of medium‐chain FA that not only are nutritious but also have good cooking properties.
ISSN:0003-021X
1558-9331
DOI:10.1007/s11746-003-0722-0