Utilization of jojoba oil for deep-fat frying of foods.

Citation:

IS Saguy, Shani, A, Weinberg, P, and Garti, N. 1996. “Utilization Of Jojoba Oil For Deep-Fat Frying Of Foods.”. Food Science & Technology (London), 29, 5 & 6, Pp. 573–577. doi:10.1006/fstl.1996.0088.

Abstract:

Jojoba oil is a mixt. of long chain esters comprising C18, C20, C22 and C24 monounsatd. acids and alcs., but in particular two ester mols. contg. 40 and 42 carbon atoms which make up to 80% of the oil. Five quality parameters of jojoba oil were compared with cotton oil in time-temp. conditions simulating abusive industrial deep-fat frying. In four out of five quality criteria, namely, color index, oxidn. index, peroxide value and viscosity, jojoba oil was found to be superior to cotton oil, while free fatty acids showed comparable low values, within the range expected, in industrial frying operations. Oil uptake of a deep-fried restructured potato product was significantly higher in jojoba oil as compared to cotton oil. The enhanced stability during deep-fat frying of jojoba oil could play a part in improving the shelf-life of fried foods. [on SciFinder(R)]
Last updated on 06/28/2020