The Effect of Silicone Oil on the Thermal Deterioration of Frying Oil

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  • USUKI RIICHIRO
    Departmemt of Food Chemistry, Faculty of Agriculture, Tohoku University
  • KIMURA TOSHIAKI
    Departmemt of Food Chemistry, Faculty of Agriculture, Tohoku University
  • KANEDA TAKASHI
    Departmemt of Food Chemistry, Faculty of Agriculture, Tohoku University

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  • シリコーン油のフライ油劣化防止作用
  • シリコーンユ ノ フライユ レッカ ボウシ サヨウ

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Abstract

It is known that silicone oil (SO) has a protective effect on the thermal detemioration of frying oil. However, little knowledge has been obtained of the mechanism of this effect. To know effect of SO, soybean oil with SO was heated. Heated oils were fractionated into 3 fractions by column chromatography and the chemical characteristics of each fraction were determined. The results indicated that all the SOs used for the experiments showed some effects, especially 20 and 200 c/s silicone oils added at 10 ppm to frying oils, showed better effect than other SOs. Any fraction separated from SO-added oil was not oxidized as much as control oil. But from these results, the authors notice that it is rather difficult to find out an specificity about the effect of SO on the stability of frying oils.

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