High Oleic Soybean Oil Fry Evaluation

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Oil Performance

High oleic soybean oil was a top performer during functionality testing at a QUALISOY contracted laboratory. French fries were prepared in high oleic soybean, high oleic sunflower, mid oleic sunflower, conventional soybean, and 75 percent and 65 percent oleic canola oils.

During the 24-day study, the oils were tested for Total Polar Material (TPM), which measures polymer formation and is an indicator of fry life. The TPM percentage rises as the oil is used; therefore, the lower the TPM rise, the better. The TPM scores were compared to the European Discard Point (24 percent TPM), which is commonly used to determine the best time to change the oil in a fryer. High oleic soybean oil presented one of the lowest levels of TPM percentages and polymerization in the functionality test. 

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Hear edible oils expert Frank Flider explain how high oleic soybean oil is the high stability oil of the future and what that means for the food industry.
Statistical SIgnificance Chart
The analysis concluded that high oleic soybean oil’s overall performance is a strong competitor to other oils. In fact, high oleic soybean oil performed consistently with high oleic sunflower oil and outperformed other high stability options, such as 75 percent oleic canola oil.
Total Polar Materials for High Oleic Comparison
High oleic soybean oil had one of the lowest levels of polymerization during functionality testing. After 24 days of frying, high oleic soybean oil left less than five percent polymerization on the equipment surface. The reduced build-up of polymers on foodservice equipment means less maintenance, which leads to operation cost savings.
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Sensory Evaluation

In an extension of the fry study, QUALISOY partnered with Product Dynamics to conduct a qualitative sensory study comparing French fries prepared in high stability oils, conditioned to 6 and 15 days. More than 100 participants evaluated the fries on various sensory attributes, such as flavor, aroma, texture and appearance.
Sensory Evaluation
The analysis concluded that high oleic soybean oil performed consistently with the other high stability options. Sixty-six percent of consumers indicated a strong liking for French fries prepared in high oleic soybean oil conditioned to 15 days. 

According to oils expert Richard Galloway, “Soybean oil tends to produce a flavor in food products that U.S. consumers have become accustomed to and find favorable.” The neutral flavor of high oleic soybean oil allows consumers to enjoy foods’ natural flavors. High oleic soybean oil is a strong contender to meet the flavor needs of the food industry.

High Temperature Frying Study

In a separate deep frying study evaluating the impact of higher frying temperatures when using high stability oils, high oleic soybean oil performed superior to high oleic canola and conventional soybean oil, and similarly to partially hydrogenated soybean oil and high oleic sunflower oil.

Results indicated that high oleic soybean oil can withstand higher frying temperatures without damaging the oil.

High oleic soybean oil, partially hydrogenated soybean oil and high oleic sunflower oil also produced less rancidity notes over time than high oleic canola and conventional soybean oil.

The study followed the protocol of the previous high oleic oil frying evaluation in terms of food types, frying times, and analytical measurements, only altering the frying oil temperature. French fries, hush puppies, fish sticks and chicken nuggets were fried at 350°F and 375°F, and performance was tracked using various analytical methods and a trained sensory panel.