The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Effects of Aluminium Alloy on the Oxidative Stability of Frying Oil

  • Jong-Youn Son (Korea Food Research Institute San 45-1 Baekhyun-dong, Bundang-ku, Songnam, 463-420, Korea, Department of Food Technology, Korea University) ;
  • Soo (Korea Food Research Institute San 45-1 Baekhyun-dong, Bundang-ku, Songnam, 463-420, Korea, Department of Food Technology, Korea University)
  • Published : 1994.12.01
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Abstract

Aluminium alloy, comprising water, silicone manganese and porous aluminium carrier added into soybean oil in order to investigated its effect on polar lipid content, polymer content, conjugated dienoic acid and free fatty acid value during deep-fat frying at 185$^{\circ}C$. Increase rates of polar lipid and polymer content of the frying ell were reduced about one thirds of the oil without aluminium alloy during deep-fat frying. The aluminium alloy, however, have no significantly effect to inhibit the increase of conjugated dienoic acid and free fatty acid value. Treatment of the frying oil with aluminium alloy was found to be able to inhibit polymer and polar lipid formation.

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