Spray Oil and Shelf Stability Evaluation

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Spray Oil Evaluation CalloutA six-month shelf stability and sensory study of spray oils compared high oleic soybean oil against commercially available high oleic canola and sunflower oils as well as palm olein and PHO.

Spray oils were applied to fresh baked crackers (11 percent of total mass), and the crackers were evaluated monthly by a trained oil sensory panel on various attributes, including flavor, crispness and overall appearance. The analysis also evaluated the oxidative stability of the spray oils on crackers.

The results indicated that the crackers sprayed with high oleic soybean oil became stale prior to detection of oil rancidity, while noticeable rancid notes developed in palm olein, PHO, mid oleic sunflower oil and high oleic canola oil treated crackers.

High oleic soybean oil meets the functionality and economic needs for baking crackers and cookies, and is an ideal replacement for many PHO applications.