OIL BLENDS FRY EVALUATION

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 study showed that blending high oleic soybean oil with conventional frying oil extends the Oxidative Stability Index of the oil, increasing shelf and fry life.

By blending high oleic soybean oil with another oil, such as peanut oil, foodservice operators can extend the life of their oil supply.

High oleic soybean oil is an excellent blending component due to its high stability and low flavor contributions. In addition, blending oils with high oleic soybean oil can minimize polymerization, leading to lower operating costs.

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