Doughnut Frying Test
Doughnut frying shortening made with enzymatically interesterified (EIE) high oleic soybean oil is an excellent replacement for traditional shortenings made with partially hydrogenated oils (PHOs). A recent cake doughnut deep frying study performed by QUALISOY* compared PHO soybean oil (approximately 31 percent trans fat), a palm/soy blend, EIE conventional soybean oil and EIE high oleic soybean oil.
- EIE high oleic soybean oil produced doughnuts similar to those made with PHO soybean oil; the analysis measured texture, spread and height, oil weeping and more.
- As determined by a trained sensory panel, EIE high oleic soybean oil was the most similar to PHO soybean oil in terms of color, mouthfeel and texture.
- EIE high oleic soybean oil performed on par with PHO soybean oil with fry life, and outperformed EIE conventional soybean oil and a palm/soy blend.
To close the gap between EIE high oleic soybean oil and PHO soybean oil performance, functionality and sensory characteristics, modifications can be made to fatty acid profiles by blending various oils.