Oil Blends Fry Evaluation

Oil Blends Fry Evaluation

Oil Performance

A nine-month fry study evaluated blends of peanut, cottonseed, corn and soybean oils with high oleic soybean oil. The blended oils contained incremental amounts of high oleic soybean oil that demonstrated its impact on increasing the fry life of conventional oils while maintaining flavor characteristics and cutting cost.

The comparative study showed that blending high oleic soybean oil with conventional frying oil extends Oxidative Stability Index (shelf life of oil), increases fry life, and decreases polymerization. Blending high oleic soybean oil with another high oleic oil, such as peanut oil, could extend supply without affecting frying oil performance.

High oleic soybean oil is an excellent blending component due to its high stability and low flavor contributions. In addition, high oleic soybean oil can minimize the time required in deep fryer cleaning due to minimal polymerization development.
Oxidative Stability Index