THE USE OF STABILIZED FRYING FAT IN THE PRODUCTION OF POTATO CHIPS

Olena KOVALENKO, Vladimir KOVBASA, Irina RADZIEVSKA

Abstract

The influence of natural and synthetic antioxidants of phenolic nature on the oxidation process of blended fats in deep-frying conditions was studied. It was established that heat treatment leads to accumulation of products of thermal destruction in all investigated samples. To slow the oxidation process down during frying potato chips, antioxidants were added to the investigated samples of frying fat. All the antioxidants used slow down effectively the process of oxidation, but their effectiveness varies. From the analysis of the dynamics of oxidation process it is possible to conclude that the use of the complex additive BHT + BHA-PD 50070-5e as antioxidant in frying fat is a potential advantage.

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