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Evaluation of Polydimethylsiloxane Fluids as Non‐Caloric Frying Media
Author(s) -
MOREHOUSE S. E.,
ZABIK M. E.
Publication year - 1989
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1989.tb07943.x
Subject(s) - food science , polydimethylsiloxane , ingredient , chemistry , water content , french fries , organic chemistry , geotechnical engineering , engineering
Synthetic polydimethylsiloxane (PDMS) fluids were evaluated for their potential use as noncaloric deep fat frying media, even though use of PDMS fluids as a food ingredient has not received FDA approval. Fish patties, French fries and cake doughnut holes were each fried separately in 35, 100, 350, and 1000 centistoke (est) PDMS fluids and in corn oil (control). Time/temperature relationships and product quality attributes were objectively measured. Of the PDMS fluids examined, the 35 est functioned most effectively as a synthetic frying medium due to efficient heat transfer and acceptable quality of foods fried in it. Fat content of each PSMS‐fried food was one‐quarter or less of the fat content of the corn oil‐fried controls.