Effect of polymdimethyl siloxane on rapeseed oil transformation during deep frying

During deep fat frying a series of undesirable transformations occur. These include oxidation, polymerization, and hydrolysis. Use of additives to red uce the access of air to the frying oil may be one of the preventive method s. Such additives reduce the amount of foam formed, In this work, polydimet hyl siloxane (PDMS) at 3 ppm was added to the frying rapeseed oil for fryin g potato fritters. It was found that oxidation was significantly limited as it reduced peroxide, anisidine, E-1cm(1%) values and oxidized triacylglyce rol (TAG) contents. Polymerization was also limited as a reduction in the c ontents of TAG polymer and dimer occurred Addition of PDMS also reduced deg radation of polyenoic acids of the frying oil. Oil without PDMS was less re sistant to these transformations.