As determined by a trained sensory panel, EIE high oleic soybean oil performed most similarly to PHO soybean oil in a sensory evaluation of color, mouthfeel and texture.
While EIE high oleic soybean oil absorbed slightly more fat than PHO, optimization of interesterification conditions and fatty acid composition can modify the absorption characteristics of EIE high oleic soybean oil to achieve lower fat absorption.
The Total Polar Materials (TPM) of EIE high oleic soybean oil was similar to PHO soybean oil and significantly outperformed EIE conventional soybean oil and the palm/soy blend.
TPM measures oil fry life. The TPM percentage rises as the oil is used. Therefore, the lower the TPM rise and overall TPM content, the better.
PHO soybean oil had the lowest degradation rate by p-Anisidine value of all oils tested. Due to significantly lower levels of polyunsaturated fatty acids, EIE high oleic soybean oil and the palm/soy blend outperformed EIE conventional soybean oil.
p-Anisidine values quantify secondary oxidation compounds. These secondary oxidation compounds are converted to TPM, resulting in further decrease in oil quality. In addition to increasing the viscosity of the frying oil, these tertiary polymers tend to accumulate on the sides of the fryers resulting in hard to clean residues and undesirable fryer down time.