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Frying Oils and oils for bottling

Oils for bottling. Natural fats and oils have different flavours depending on their nature, and the flavour of the dishes in which they are used is strongly influenced by the fat used in their preparation.  Oils that are to be bottled require a highly deodorized product, with a neutral flavour, that is clear and top quality.

LIPSA can supply various products for bottling or canning with nutritional characteristics defined by our customer (saturates, monounsaturates and fixed polyunsaturates), with a neutral flavour and enriched with the additives that you want, for example, vitamin E. 

Frying Oils. When we fry food, the fat’s role is that of an efficient means of transport for the heat, and is particularly suitable for transferring heat quickly and uniformly. This helps to make the food more appetizing, and favourably modifies its taste.

Frying can either be superficial or immersion.

What changes does frying oil undergo in the fryer?

  1. Hydrolysis: Is produced in the presence of water or humidity, and heat, which provoke the rupture of the ester linkage of the TG
  2. Reduction of the smoke point as a consequence of the hydrolysis of the oils.
  3. Oxidation and auto oxidation: The most frequent alteration in frying. It consists of the action of oxygen on the fatty acids, especially the polyunsaturated ones, forming unstable compounds called hydro peroxides or peroxides and free radicals. Light acts as a catalyst.
  4. Thermo oxidation. Is produced by the effect of the high temperatures, so that oxidative alteration is favoured.
  5. Polymerization. The presence of free radicals which combine amongst themselves or with the fatty acids forming lineal or cyclical polymers (particularly in the presence of double linkages) These compounds have a greater molecular size and weight and so tend to increase the viscosity of the oil and the formation of foam.

By frying we will achieve: food with a better texture and appearance. On the surface of the product caramelization or non-enzymic browning reactions take place – Maillard reaction – which gives a pleasant colour and flavour to the food, as well as a crisp exterior, while its interior remains succulent as loss of humidity is avoided.

The quality of the oil or fat that is used for frying has a very important relationship with the quality of the fried food produced, that is why highly stable raw materials should be used, with a good nutritional profile, a neutral flavour and a high smoke point.

LIPSA can offer you a wide range of products that will meet the quality requirements needed by the products that are going to be fried.

 

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