High-oleic soybean oil shows promise in donut frying
Tests from Qualisoy show enzymatically interesterified high-oleic soybean oil may work as an alternative to partially hydrogenated oil (pho) in donut frying. Qualisoy is an independent, third-party collaboration among the soybean industry that serves as a resource for enhanced soybean oils.
Researchers in January compared partially hydrogenated soybean oil, an oil blend of palm and soy, enzymatically interesterified (e.i.e.) conventional soybean oil, and e.i.e. high-oleic soybean oil.
The e.i.e. high-oleic soybean oil produced donuts similar in texture, interior grain, spread and height, and donut hole shape and size to donuts produced with phos. The researchers also tested for oil weeping, which happens when oil leaches out of the donut and provides an oily, possibly soggy, taste and mouthfeel. Oil weeping was lowest with donuts fried in pho and second lowest in donuts fried with the e.i.e. high-oleic soybean oil. Finally, a trained sensory panel found the e.i.e. high-oleic soybean oil performed most similarly to pho in color, mouthfeel and texture.
The need to find pho alternatives intensified when the Food and Drug Administration in the June 17, 2015, issue of the Federal Register said it had made a final determination that there is no longer a consensus among qualified experts that phos, which are the primary dietary source of industrially-produced trans fatty acids, are Generally Recognized As Safe (GRAS) for any use in human food. The F.D.A. gave the food industry until June 18, 2018, to remove phos from their products.
Tests are showing the potential of high-oleic soybean oil as a pho alternative in other applications besides donuts. Joshua Tuinstra, innovations manager at Stratas Foods, L.L.C., Memphis, Tenn., gave details on two high-oleic soybean oil studies at the Institute of Food Technologists’ annual meeting and food exposition in Chicago last July. One study involved french fries and the other involved spray oil applications on crackers.
