The frying performance of low linolenic and high oleic canola oils was compared to regular and hydrogenated canola oils. The antifoaming agent dimethylpolysiloxane (2 ppm) was added to all frying oils. Potato chips were fried in the four oils over a 5‐d period for a total of 40 h of frying. Oil samples were collected each day and analyzed for conjugated dienoic acids, free fatty acids, polymers, oxidation products, and polar components. Polar components were determined by the gravimetric method and by thin‐layer chromatography with flame‐ionization detection. The initial quality of the four oils was similar except in the amount of tocopherols present. All oils deteriorated after 5 d of frying but differences were not as anticipated, possibly as a result of observed differences in tocopherol levels.
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Petukhov et al. (1999) studied this question.
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