Effects of silicone and ascorbyl palmitate on the quality of palm olein used for frying of prawn crackers

1987 ◽  
Vol 40 (1) ◽  
pp. 87-93 ◽  
Author(s):  
Mary Ann Augustin ◽  
Carlton J. J. Chua ◽  
Lee Kheng Heng
Keyword(s):  
Palm Olein ◽  
Ascorbyl Palmitate

Effect of ascorbyl palmitate on the quality of frying fats for deep frying operations

1985 ◽  
Vol 62 (12) ◽  
pp. 1666-1671 ◽  
Author(s):  
Y. -Y. Gwo ◽  
G. J. Flick ◽  
H. P. Dupuy ◽  
R. L. Ory ◽  
W. L. Baran
Keyword(s):  
Ascorbyl Palmitate ◽  
Deep Frying ◽  
Frying Fats

scholarly journals Effects of Combining Antioxidants on the Oxidative Stability of Refined, Bleached and Deodorized Palm Olein during Continuous Deep Frying of Potato Chips

2021 ◽  
pp. 11-19
Author(s):  
Hanafy A. Hashem ◽  
Rabie S. Farag ◽  
Abdel-Alrahman Naser ◽  
Montaser A. Mohamed
Keyword(s):  
Citric Acid ◽  
Oxidative Stability ◽  
Palm Olein ◽  
Composite System ◽  
Ascorbyl Palmitate ◽  
Potato Chips ◽  
Deep Frying ◽  
Oil Absorption ◽  
The Novel ◽  
Fried Food

In this study, the effect of a novel antioxidants composite system based on a synergetic composite between Tertiary butyl hydroquinone (TBHQ), Ascorbyl palmitate, citric acid, and Dimethicone have been evaluated against the classical common antioxidant system based on TBHQ at the highest permitted dose of 200 ppm during successive deep-frying cycles.  Also, the shelf life of fried food and its sensory performance and oil absorption content o fried food were comparatively studied. The Novel antioxidant composite system is a synergetic blend of an artificial antioxidant, TBHQ  and vitamin C  palmitate( Ascorbyl palmitate) as natural identical antioxidants, an effective sequestrant which is Citric acid and poly dimethyl siloxane as an anti-foaming system to obtain the highest oxidative stability impact during deep frying. The frying processes were carried at 180 ᴼC for sliced potato chips for 8 successive frying cycles.Sensory evaluation of the fried potato has been conducted under accelerated storage conditions to determine the effect of the oil oxidative stability on the shelf life of fried food. The oxidative degradation of the oil was evaluated by measuring different oxidation and degradation parameters for their respective peroxide value ( PV), free fatty acid( FFA %), the content of conjugated dienes, P-anisidine value,( p-A.V),  induction period (IP), and Lovibond color. The (%) of oil absorption in the potato chips was also measured. The sensory evaluation has been done for fried foods to evaluate the crunchiness and likability of obtained french fries. Results revealed that the jump in primary & secondary oxidation parameters as  PV and p- A.V.of palm olein after 8 successive frying cycles was very limited for the antioxidant composite system I  by only 1.842± 0.1 meq O2/ kg in PV and by 6.2315±0.45 for p-A.V. Same for FFA, the jump was limited for the antioxidant composite system I for only  0.084+/-0.005 as well. However, the final PV, FFA after the 8 frying cycles are still within the Codex and local Egyptian regulation limits the edible oil human usage. Same for other quality parameters like color jump was limited to 3.4 Red jumps on Lovi bond scale for composite I. Study proofed that palm olein fortified with 650 ppm of the antioxidant composite (I) consists of TBHQ, Ascorbyl palmitate, citric acid, and polydimethylsiloxane at the specified synergistic ratios gives outstanding stability to refined Palm olein during the successive deep frying up to 8 successive frying cycles. It also achieved less oil absorption for french fries by about 3.5% less than the same oil fortified with 200 ppm TBHQ, which is the highest permitted dose of this strong antioxidant. (P≤0.05). Furthermore, sensory evaluation of the fried potatoes has been improved with the novel antioxidant system compared to theclassical TBHQ system.

Formulation of Stable Frying Oil for Food Industry by Using Various Edible Oils and Antioxidants

2019 ◽  
Vol 15 (7) ◽  
pp. 672-677 ◽  
Author(s):  
Aziz H. Rad ◽  
Behzad Ebrahimi ◽  
Fakhreddin Homayoonpour ◽  
Aydin Tabrizi ◽  
Darya A. SalmasI ◽  
...  
Keyword(s):  
Palm Olein ◽  
Corn Oil ◽  
Edible Oils ◽  
Synergistic Effects ◽  
Ascorbyl Palmitate ◽  
Polar Compounds ◽  
Frying Oil ◽  
Antioxidant Compounds ◽  
Frying Oils ◽  
Frying Process

Background: Frying oils are important nutrition due to their significant changes during the frying process. These changes can cause serious health problems in consumers. Methods: The aims of this 3-stage study were to investigate chemical changes of Total Polar Compounds (TPC), Peroxide Value (PV), Free Fatty Acid (FFA), Anisidine Value (AV) and TOTOX Value (TV) during heating of four improved frying oil formulations including super palm olein, sunflower, rapeseed and corn oil and to assess their frying quality, blends and subsequent changes using various antioxidant compounds, including ter-butyl Hydroquinone (TBHQ) and its mixture with Ascorbyl Palmitate (ASCP). Results: Results showed that the best formulation at the end of frying time was FO5 including 1:1 super palm olein and corn oil containing 120 ppm of TBHQ, 120 ppm of ASCP and 0.01% of Citric Acid (CA). This formulation showed the minimum TPC, PV, TV and FFA, compared to those other formulations. Conclusion: Furthermore, AP was demonstrated to include synergistic effects on TBHQ in preventing thermal deterioration of the frying oils.

scholarly journals Changes in 3-, 2-Monochloropropandiol and Glycidyl Esters during a Conventional Baking System with Addition of Antioxidants

Foods ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 739 ◽  
Author(s):  
Kok Ming Goh ◽  
Yu Hua Wong ◽  
Faridah Abas ◽  
Oi Ming Lai ◽  
Masni Mat Yusoff ◽  
...  
Keyword(s):  
Palm Oil ◽  
Palm Olein ◽  
Synergistic Effects ◽  
Oxidation Stability ◽  
Radical Formation ◽  
Rosemary Extract ◽  
Process Contaminants ◽  
Mcpd Esters ◽  
Genotoxic Compounds

Shortening derived from palm oil is widely used in baking applications. However, palm oil and the related products are reported to contain high levels of monochloropropandiol (MCPD) ester and glycidyl ester (GE). MCPD and glycidol are known as process contaminants, which are carcinogenic and genotoxic compounds, respectively. The objective was to evaluate the effects of antioxidant addition in palm olein and stearin to the content of MCPD esters and GE in baked cake. Butylated hydroxyanisole (BHA), rosemary extract and tocopherol were used to fortify the samples at 200 mg/kg and in combinations (400, 600 and 800 mg/kg rosemary or tocopherol combined with 200 mg/kg BHA). The MCPD esters and GE content, radical formation and the quality of the fats portion were analyzed. The results showed that palm olein fortified with rosemary extract yielded less 2-MCPD ester. The GE content was lower when soft stearin was fortified with rosemary. ESR spectrometry measurements showed that the antioxidants were effective to reduce radical formation. The synergistic effects of combining antioxidants controlled the contaminants formation. In conclusion, oxidation stability was comparable either in the single or combined antioxidants. Tocopherol in combination with BHA was more effective in controlling the MCPD esters and GE formation.

scholarly journals Quality parameters of sunflower oil and palm olein during multiple frying

2020 ◽  
Vol 65 (1) ◽  
pp. 61-68
Author(s):  
Dragana Paunovic ◽  
Mirjana Demin ◽  
Tanja Petrovic ◽  
Jovana Markovic ◽  
Vesna Vujasinovic ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Palm Oil ◽  
Peroxide Value ◽  
Sunflower Oil ◽  
Palm Olein ◽  
Fatty Acid Content ◽  
Acid Value ◽  
Quality Parameters ◽  
Fried Potatoes

The refined sunflower and palm oils are used in the food industry for the production of fried potatoes. Literary data have shown that palm oil had less tendency to degradation than sunflower oil due to its fatty acid composition. However, palm olein is a palm oil fraction and therefore has a different composition of fatty acids. The aim of this study was to investigate the quality of the refined palm olein in relation to the refined linoleic type sunflower oil during the production of fried potatoes. The oil samples were used for multiple frying during the seven days (40 minutes per day at a temperature of 165oC). The peroxide value and free fatty acid content (acid value) were determined by standard analytical methods. The results showed that the peroxide value in sunflower oil and palm olein increased by 75.0% and 77.8%, while the acid value increased by 50.0% and 26.8%, respectively, in relation to their initial values in the fresh oil samples. Based on these results, it can be concluded that the palm olein was more suitable for frying. However, this finding cannot be reported with certainty because the quality of the oil depends on many more parameters, not only on those analysed in this paper.

Immunoferritin localization of intracellular antigens in positively stained frozen sections

1978 ◽  
Vol 36 (2) ◽  
pp. 168-169
Author(s):  
K. T. Tokuyasu
Keyword(s):  
Surface Tension ◽  
Water Surface ◽  
Thin Layers ◽  
The Other ◽  
Positive Staining ◽  
Frozen Sections ◽  
The Past ◽  
Ultrathin Frozen Sections ◽  
Definition Of

During the past investigations of immunoferritin localization of intracellular antigens in ultrathin frozen sections, we found that the degree of negative staining required to delineate u1trastructural details was often too dense for the recognition of ferritin particles. The quality of positive staining of ultrathin frozen sections, on the other hand, has generally been far inferior to that attainable in conventional plastic embedded sections, particularly in the definition of membranes. As we discussed before, a main cause of this difficulty seemed to be the vulnerability of frozen sections to the damaging effects of air-water surface tension at the time of drying of the sections.Indeed, we found that the quality of positive staining is greatly improved when positively stained frozen sections are protected against the effects of surface tension by embedding them in thin layers of mechanically stable materials at the time of drying (unpublished).

Lithography below 100 nm

1983 ◽  
Vol 41 ◽  
pp. 96-99
Author(s):  
L. D. Jackel
Keyword(s):  
Spatial Distribution ◽  
Electron Beam ◽  
Electron Scattering ◽  
Electron Beam Lithography ◽  
Substrate Material ◽  
Local Electron ◽  
Electron Dose ◽  
Positive Resist ◽  
Exposure Process

Most production electron beam lithography systems can pattern minimum features a few tenths of a micron across. Linewidth in these systems is usually limited by the quality of the exposing beam and by electron scattering in the resist and substrate. By using a smaller spot along with exposure techniques that minimize scattering and its effects, laboratory e-beam lithography systems can now make features hundredths of a micron wide on standard substrate material. This talk will outline sane of these high- resolution e-beam lithography techniques.We first consider parameters of the exposure process that limit resolution in organic resists. For concreteness suppose that we have a “positive” resist in which exposing electrons break bonds in the resist molecules thus increasing the exposed resist's solubility in a developer. Ihe attainable resolution is obviously limited by the overall width of the exposing beam, but the spatial distribution of the beam intensity, the beam “profile” , also contributes to the resolution. Depending on the local electron dose, more or less resist bonds are broken resulting in slower or faster dissolution in the developer.

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