OptimisingOptimising thethe BakingBaking andand FryingFrying ProcessProcess UsingUsing OilOil ImprovingImproving AgentsAgents

Dr.Dr. ChristianChristian GertzGertz ChemischesChemisches UntersuchungsamtUntersuchungsamt HagenHagen „„WithinWithin foodfood companiescompanies,, transtrans reductionreduction isis alwaysalways aa toptop--threethree prioritypriority itemitem.“.“ Dr. Willie Loh, National Sales Manager, Cargill Speciality Canola Oils

„ ReductionReduction ofof transtrans fattyfatty acidsacids „ ReductionReduction ofof acrylamideacrylamide levellevel „ ReductionReduction ofof totaltotal fatfat contentcontent

Use of additives may be a possibility to solve some of these problems LegalLegal DefinitionDefinition ofof AdditivesAdditives oror AgentsAgents

„ AnAn ingredientingredient ofof aa foodfood notnot normallynormally ofof itselfitself consumedconsumed asas aa foodfood andand „ havinghaving aa functionfunction usefuluseful inin thethe foodfood AdditivesAdditives inin DeepDeep FryingFrying FatsFats

„ OrganicOrganic AcidsAcids ((CitricCitric acidacid andand saltssalts)) „ AntioxidantsAntioxidants (BHT,(BHT, BHA,BHA, GallatesGallates,, TOC)TOC) „ AntifoamAntifoam (DMPS)(DMPS) „ AntiAnti--spatteringspattering agentagent (Lecithin)(Lecithin) „ EmulsifiersEmulsifiers ((FattyFatty acidacid estersesters oror citriccitric estersesters ofof monomono--undund diglyceridesdiglycerides)) PurposePurpose ofof AdditivesAdditives

„ ToTo delaydelay thethe chemicalchemical degradationdegradation ofof thethe fatfat (FFA,(FFA, ColourColour,, PolarPolar Materials)Materials) – Antioxidants, Citric acid, Adsorbens

„ ToTo changechange thethe physicalphysical propertiesproperties ofof fatfat ((viscosityviscosity,, heatheat transfertransfer,, interfacialinterfacial tensiontension) - Antifoams, Emulsifiers, Filter Aids, Absorbens AimAim ofof thethe UseUse ofof AdditivesAdditives

Oil:Oil: BetterBetter heatheat andand oxidativeoxidative stabilitystability ConstantConstant oiloil qualityquality ShorterShorter heatingheating timetime andand lowerlower temperaturetemperature ReplacementReplacement ofof unhealthyunhealthy hardenedhardened fatsfats withwith transtrans freefree oilsoils

ProductProduct:: BetterBetter tastetaste andand texturetexture LessLess oiloil uptakeuptake byby thethe foodsfoods LowerLower levellevel ofof toxictoxic substancessubstances ReducingReducing OilOil--UptakeUptake

„ FryingFrying temperaturetemperature andand durationduration „ PrefryingPrefrying treatmentstreatments ((blanchingblanching etet dryingdrying)) „ CoatingCoating Changing of PV, AV and PTG during Heating of Sunflower Oil at 105°C and 135 °C 30

PV 105 °C 25

20

15

10 PV 135 °C PTG 135 °C

5 PTG 135 °C

0 AV (105/135 °C 051015 20 25 30°C) 35 Heating time(without food) [h] StabilizingStabilizing AgentsAgents forfor DeepDeep FryingFrying FatsFats andand OilsOils

„ << 130130 °C°C – Antioxidants as radical scavengers – Phenolic compounds forming quinones (BHT, BHA, TBHQ, gamma-and delta tocopherols)

„ >> 130130 °C°C – Antipolymerising agents: – Compounds, forming dimeric products by proton catalysed reactions (dehydratisation) AntipolymerisingAntipolymerising agentsagents

Substance Reaction product Temperature (°C) Sesamolin Sesamol, 130 °C Sesamin, Sesaminol Phytosterols Steradienes 150 °C Ascorbic palmitate Dehydro-Ascorbic 150 °C Palmitate Alpha Tocopherol Tocopherol-Trimer 160 °C Squalene Tetracyclo- 170 °C squalene NaturalNatural AntioxidantsAntioxidants/Agents/Agents

„ Unsaponifiables isolated from: – olive – corn – wheat germ

„ Extract (ethanolic, petrolether) from: – rosemary – oregano – sage – savory – oat WaterWater ContainingContaining AgentsAgents

ProductProduct TypeType WaterWater AntioxidantsAntioxidants contentcontent OilmasterOilmaster EmulsionEmulsion Ca.Ca. 2020 %% ACP,ACP, TOC,TOC, (W/O)(W/O) CitricCitric AcidAcid MiroilMiroil PowderPowder Ca.Ca. 5050 %% CitricCitric acidacid FrypowderFrypowder ((PerlitePerlite)) MiroilMiroil EmulsionEmulsion Ca.Ca. 5050 %% RosemaryRosemary FryliquidFryliquid (O/W)(O/W) extractextract,, CitricCitric acidacid Improvement of the Heat Transfer with Oilmaster ( Test:: crude potatoes, 15*15*600 mm; Frying oil: Sunflower)

120

100

80

170 °C without OM nter) °C 60 170 °C with OM

Food Ce 40 ( 152 °C without OM 20 152 °C with OM

Temperature 0 0 50 100 150 200 250 300 350 400 450 Heating time [sec] AcceleratedAccelerated formationformation ofof acrylamideacrylamide inin FrenchFrench FriesFries withwith increasingincreasing usageusage ofof thethe fryingfrying oiloil

400

350 ) 5th Frying 10nd Frying 300

(µg/kg 250 3rd Frying 200 2nd Frying 150 1st Frying 168 °C, 3 min, 680 g French Fries, partially Acrylamide 100 hydrogentated rapeseed oil with E900. 50

0 0 50 100 150 200 250 300 Min (Total heating time, fryer)

(Data Source:K.Franke et al.Lebenmitteltechnik 3 (2003) 60-62 Accelerated formation of acrylamide with increasing number of batches in DMPS containing frying oils

350

300

250 ch fries] 200 g/kg Fren 150

100 Acrylamide [µ

50

0 0 200 400 600 800 1000 1200 Fry e r: He ating tim e (m in) (Food pre p aration: 3 m in at 170 ° C ) Formation of acrylamide with increasing weight of fried French fries and heating time of the deep-frying oil

600

340 g 680 g 500 168 °C, 3 min, partially hydrogenated

kg) 400 rapeseed oil g/ containing E 900 µ ( e

d 300 i lam

ry 200 Ac

100

0 2 days ( 35 h) 4 days (70 h)

Treatment EmulsifiersEmulsifiers

„ FattyFatty acidacid esterester ofof monomono--,, andand diglyceridesdiglycerides „ CitricCitric esterester,, LacticLactic esterester,, TartaricTartaric esterester ofof monomono-- andand diglyceridesdiglycerides „ PolyoxiPolyoxi ethyleneethylene sorbitansorbitan monoleatemonoleate „ PolyglycerolesterPolyglycerolester „ LecithineLecithine RoleRole ofof EmulsifiersEmulsifiers

„ ImprovingImproving interactioninteraction foodfood--fatfat „ ImprovingImproving texturetexture ofof thethe friedfried foodfood „ ReducingReducing spatteringspattering tendancetendance „ ReducingReducing foamingfoaming

DisadvantageDisadvantage oftenoften:: IncreasingIncreasing oiloil uptakeuptake ofof thethe foodfood QualityQuality ImprovementImprovement byby TreatmentTreatment withwith SprayableSprayable OilsOils ContainingContaining EmulsifiersEmulsifiers

No treatment With MF Spray CommerciallyCommercially AvailableAvailable FryingFrying OilOil StabilisingStabilising FormulationsFormulations Guardian RE 08 Rosemary extract, E472c, E471 Guardian RE 09 Rosemary extract, Polyoxy-ethylene sorbitan monooleate, E472c, E471 Grindox 1021 ACP, Tocopherol extract, E472c, E471

Grindox 1029 ACP, E472e, E471

Good Fry Constituents Rice bran, Sesame oil

Oilmaster ACP, TOC, E471, E472c, Citric acid, Water Miroil Fryliquid Citric Acid, Water, Rosemary extract

Maxfry Classic nat Tocopherol extract, Rice bran, Sesame oil, E471, E472 b, E472c, Citric Acid Maxfry Classic ACP,Tocopherol extract, Rice bran, Sesame oil, E471, E472 b, E472c, Citric Acid EffectivenessEffectiveness ofof SomeSome FormulationsFormulations (OSET(OSET--Test,Test, 2h,2h, 170170 °C)°C)

80

70

60

50

40

30

20

10

0 ) t r ) ) ) ) )

c d t t 1 9 l l i a i e nt s s C C I 2 2 s a a ry u N r r w ac ac 09 23 ol ol s O R r r ue

08 o t r t t c -F a l liq tu tu i i T l 10 10 er er f E x x E d y a a s te 10 x x n r a T o s ns s CI C x R ph ph N N R o / / y e a o F a y E do do o o l l ry ph Su r C/ i f P P G do n n c c an C an ar m i i a x o l al n O r r o o C / r i di (A (A di i m r y T T T G G P Oi r / e ar ar M Ma G A P xf u u ( os osem a A G G ( R R M ( ( FilterFilter AidsAids andand AbsorbentsAbsorbents

„ MineralsMinerals – Calcium silicate Silarsorb, Hubersorb – Calcium carbonate (Pekmez earth) – Magnesium silicate Magnesol – Sodium silicate Britesorb – Perlite Frypowder – Silica Trisyl – Bentonite Tonsil „ OrganicOrganic materialsmaterials Celluose Maxfry Filter Aid Citric acid Frypowder Effectiveness of solid additives after addition to used deep-frying oils

100 AV 1(%) 90 1 % ersp. 5 % opwder added to hot oil AV 5(%) ) 80 G (10 % PTG, AV 1,5) T PTG(1%) 70 P

, at 150 C°, stirred 10 min. V 60 PTG(5%) A ( 50 ent 40

ovem 30 pr 20 m i

% 10

0 e F L d b b b A r h n 00 syl i der i l X o F i 1 r lit -10 100 s Bl r ry o T b 600 ro 201 930 f esor esor t t a e 314F x i i l b F b R C C l or r r Z Mi ypow s Si or r B B Ma F agnesol es onsi esor ber t t i i M T u r r H B B Adsorbens/Filter aid InfluenceInfluence ofof SomeSome AdditivesAdditives onon OxidativeOxidative StabilityStability ((measuredmeasured byby RancimatRancimat)) *Data Source: B.Matthäus, Bundesanstalt f. Fettforschung 8/2003

7

6

5 120 °C ,

4

ancimat 3 R 2 [h] no

1 ( Aid 600 100 XL l F F100 C930 liquid 201(609) powder 314FF 0 sol C classic Filter pastries y y Trisy y gne Zeolithe Silasorb a Oil Master addition) M Tonsil Maxfr Hubersorb Britesorb Britesorb Britesorb Miroil Fry Maxfr Maxfr Miroil Fry Rapeseed oil Britesorb EvaluationEvaluation ofof EffectivenessEffectiveness ofof AdditivesAdditives inin thethe FryingFrying ProcessProcess

„ OilOil UsageUsage „ OilOil LifeLife „ FryerFryer conditioncondition „ FoodFood safetysafety andand qualityquality „ HandlingHandling „ CostsCosts „ AnalyticalAnalytical criteriacriteria evaluatingevaluating oxidationoxidation andand polymerisationpolymerisation processesprocesses ((RancimatRancimat,OSET),OSET) ConclusionsConclusions

„ FilterFilter SystemsSystems andand fryingfrying additivesadditives havehave aa potentialpotential toto enhanceenhance foodfood qualityquality andand extendextend oiloil lifelife ButBut „ ItIt isis anan errorerror toto believebelieve thatthat byby filteringfiltering,, treatingtreating oror addingadding ofof specialspecial additivesadditives thethe oiloil cancan bebe usedused indefinitelyindefinitely..