揚物油のアワ立ちに関する研究-1-

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Authors investigated to find the relations between the foaming tendencies and the chemical properties of soybean oil used for deep fat frying.<BR>Soybean oil was heated at 200°C for 10 hr and the changes in their chemical properties such as acid value, peroxide value, iodine value, carbonyl value, hydroxyl value and epoxyl value were determined. Also, the contents of dimer and secondary product fractions in fatty acids obtained from the soybean oil at the different stages of thermal oxidation were measured by using silica-gel column chromatography.<BR>To observe the foaming tendencies, water soaked pieces of filter paper were used. The above experiments indicated that the foaming tendencies of oil were much related to the content of polar fraction as the degree of polymerization.<BR>Chemical properties and thin layer chromatogram of polar fractions obtained from fatty acids of foaming oil showed that these polar fractions contain polyhydroxyl acids and especially much dihydroxyl acids.
日本油化学会の論文