揚げ油におけるシリコーンオイルの機能について (第9報) : 広い表面積で加熱した時の油脂の熱劣化に対するシリコーンオイルの効果

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To elucidate the mechanism by which silicone oil (SO) surpresses the thermal deterioration of frying oil, the following experiments were carried out.<BR>1) Soybean and linseed oils with 1 ppm or without SO were heated in a beaker for 4, 8 h at 180°C, and the same oils (12.5g, 25g, 50g) with 0.1100 ppm or without SO were also heated on an iron plate (23×30 cm) for 10 to 50 min at the same temperature. The degree of deterioration of the heated oil was estimated in terms of viscosity and the acid and carbonyl values of each oil.<BR>The results from the beaker and iron plate experiments indicated the efffectiveness of the SO to be independent of the amount of SO until this amount became less than 1 ppm. Below this amount, the effectiveness of the SO was reduced.<BR>2) The effects of various SOs in preventing thermal deterioration of soybean oil were compared. To determine the effects of SO, soybean oil was heated on an iron plate with various SO at 1 ppm and 10 ppm at 180°C for 10 and 15 min. Effective SOs, such as dimethylpolysiloxane (DMPS) were heat resistant and rather insoluble in glyceride. Fat-soluble SO, such as higher fatty acid modified SO, showed no protective effects.<BR>The finding that effective SO such as DMPS becomes concentrated on the oil surface appears in agreement with the above results.
社団法人日本油化学会の論文