Effectiveness of dimethylpolysiloxane during deep frying

In the last decades, silicones and particularly dimethylpolysiloxane (DMPS) added to oils and fats at very low concentrations (1–5 mg/kg) have been widely applied as inhibitors of thermoxidative reactions in deep frying. In this review, information available on the mechanisms of DMPS action during the frying process is summarised. Studies on samples submitted to high temperature in the absence of foods, as well as those on continuous and discontinuous frying, are commented upon. It is concluded that the different effects reported can be attributed to the high number of variables interacting during frying. The maximum effectiveness of DMPS was obtained in discontinuous frying operations when the oil surface becomes unprotected against oxidation due to the absence of the food. On the contrary, in industrial continuous frying, the addition of DMPS was found to be ineffective due to the protection of the surface by steam originating from the food.