INFLUENCE OF DIMETHYLPOLYSILOXANE ADDITION TO FRYING OILS - PERFORMANCE OF SUNFLOWER OIL IN DISCONTINUOUS AND CONTINUOUS LABORATORY FRYING

Conventional and high oleic sunflower oils were used to study the infl uence of dimethylpolysiloxane (DMPS) addition (2 mg/Kg) on discontinuo us and simulated continuous laboratory frying. Analytical methods appl ied for a direct evaluation of oil degradation included determination of total polar compounds, polymers, oxidized triglyceride monomers and diglycerides. Results indicated that DMPS has a strong positive actio n in discontinuous frying as differences between samples with and with out DMPS were very high and much more pronounced than those attributed to oil unsaturation. However, DMPS was not effective in simulated con tinuous frying. Comparison from results obtained for discontinuous and simulated continuous frying demonstrated that the surface was well pr otected from the penetration of oxygen when potatoes are being fried a nd, in consequence, protection by DMPS in discontinuous frying took pl ace when the oil surface was unprotected.