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Absence of thermal polymers in potato‐chip frying oils
Author(s) -
Melnick Daniel
Publication year - 1957
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02638284
Subject(s) - iodine value , polymer , flavor , food science , pulp and paper industry , materials science , thermal , yield (engineering) , environmental science , chemistry , composite material , engineering , thermodynamics , physics
Summary The problem of thermal polymers of acceptable flavor in potato‐chip‐frying oils has been discussed from the standpoint of potentiality of such polymers forming during commercial frying operations. Publications on heat‐abused oils have been critically reviewed, and many of these have been shown to yield findings irrelevant to practical operations. Conclusions based upon such studies should not be extended beyond the scope of the findings reported. The change in iodine value has been shown to constitute a simple and highly precise method to determine for survey purposes whether thermal polymers may have formed in the oils used in a given industry. Such a survey has now been completed covering the operations of 89 different potato chip manufacturers, using all types of frying oils. A 1% decrease in the iodine value of the oils in commercial use has been noted. Whereas this change in iodine value is statistically significant, it is shown to have no nutritional significance. The constancy in composition of the frying oils—heated as compared to fresh—and the results of physico‐chemical studies, noted in a related study (21), support the present conclusion that thermal polymers are absent from the oils employed in the commercial manufacture of potato chips.