Improving quality of frying oils and decreasing of fat absorbtion of fried foods products through innovative antioxidant-emulsifier additive in industrial frying oil manufacturing

In this research, innovative frying oils (Cbüfry, Spil Innova Fryoil) which contain antioxidant, emulsifier and antipolymerizing additive constituents was developed and the quality profiles of improved frying oils and food products fried with above-mentioned inovative frying oils was evaluated. The physicochemical quality, principal quality, sensory quality profile, lipid and fatty acid profile, total polar compound, oxidative stability (rancimat) and antioxidant activity analysis of frying oils and fried food products had performed. After the receiving of intended profit from "Spil Innova Fryoil", the advanced quality profile tests of the given frying oil had also carried out. It was determined that, with repeated fryings the total polar compound means of sunflower seed oil statistically lower and more suitable than Spil Innova Frying oil (p<0,01). There is statistically significant difference between the free acidity values of Spil Innova Fryoil and sunflower seed oil after repeated fryings (p<0,01). It was determined that, after repeated fryings rancimat values of Spil Innova Fryoil and sunflower seed oil show an increase of 11,94% and show a decrease of 1,75%, respectively. There is significant difference between trans fatty acid percents of extracted oil from fried potatoes with both frying oils after 15th frying process (p<0,01).