Use of a new rapeseed oil as an alternative to conventional frying oils.

摘要

Properties of Natreon rapeseed oil and its use as a healthy alternative to traditional frying oils are discussed, focusing on its high level of oxidative stability and beneficial fatty acid profile (i.e. high contents of monounsaturated fatty acids and reduced contents of saturated fatty acids). Results of studies are also presented in which potato chips were fried in Natreon or other frying oils (high oleic sunflower oil (HOSO), palm olein or partially hydrogenated rapeseed oil) and examined for oxidative stability after 72 h of frying; sensory properties of potato chips fried in the different oils were also determined. Natreon had similar initial oxidative stability to partially hydrogenated rapeseed oil, as determined using the Rancimat method, but was less prone to trans fatty acid formation. Decrease in oxidative stability after 72 h of frying tests was approx. 70% for Natreon, compared with decreases of >95% for HOSO, palm olein and partially hydrogenated rapeseed oil. Sensory properties of potatoes fried in Natreon were generally good and in some cases superior to potatoes fried in other frying oils.