French Fry Evaluation
High oleic soybean oil was a top performer during functionality testing at a QUALISOY contracted laboratory. Batches of French fries were prepared in oil seasoned up to 24 days, including high oleic soybean oil and other commercially available high oleic oils.
The analysis concluded that high oleic soybean oil’s overall performance is a strong competitor to other oils. In fact, high oleic soybean oil performed consistently with high oleic sunflower oil and outperformed other high stability options, such as 75 percent oleic canola oil.
The measure of total polars over time is a method used to measure oil fry life, along with the visual color of the oil and sensory tests. High oleic soybean oil presented one of the lowest levels of Total Polar Material (TPM) percentages and polymerization in the functionality test. The TPM scores were compared to the European Discard Point (24 percent TPM), which is commonly used to determine the best time to change the oil in a fryer. The 75 percent oleic canola oil reached the European Discard Point around day 19 of the test, compared to high oleic soybean oil which did not reach the discard point until the 22nd day of testing.
Total polar development of high oleic soybean oil was low, supporting reports that high oleic soybean oil extends fry life.
High oleic soybean oil had one of the lowest levels of polymerization during functionality testing. After 24 days of frying, high oleic soybean oil left less than 5 percent polymerization on the equipment surface. The reduced build-up of polymers on foodservice equipment means less maintenance, which leads to operation cost savings.