Evaluation of Fluid Shortenings for Deep-Fat Frying Under Institutional Conditions

Commercial fluid soybean oil shortenings were evaluated for their performance over a 5-week period in deep fat fryers at two residential hall foodservice operations. Normal menu items were prepared including french fried potatoes, poultry, fish, and other items. French fried potatoes accounted for over 65% of the foods fried. Evaluation of the shortenings was based on acid value of the shortening, frylife, yield (kg of food fried per kg of oil used) and sensory evaluation of foods fried in the oils. Comparison of manufacturer's specifications (free fatty acid level and smoke point) with performance showed that oils with below-average quality specifications performed poorly; however, above average specifications did not ensure good performance. It is suggested that inhouse testing be considered as part of purchasing decisions for frying shortenings.