Effect of ascorbyl palmitate on the quality of frying fats for deep frying operations

The addition of 0.02% ascorbyl palmitate (AP) reduced color development of frying fat (animal fat/vegetable oil [A-V] shortening) and vegetable oil (partially hydrogenated soybean [V-S] oil) in simulation studies. It also reduced peroxide values, development of conjugated diene hydroperoxides (CDHP) and their subsequent degradation to volatile compounds, such as decanal and 2,-4 decadienal, indicating that AP has the ability to inhibit thermal oxidation/degradation of frying fats and oils. A commercial french fry fat had lower CDHP values compared to A-V fat in simulated studies, and fried chicken oil had lower CDHP values than the V-S oil. Peanut oil had higher thermal stability than the other fats and oils.