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- W2003080603 abstract "Summary The oils in use on a continuing commercial basis in the production of potato chips on a nation‐wide scale are found to be free of thermal polymers. This conclusion is supported by the similarity in physical properties and in chemical composition between the fresh and heated oil in any one operation. In a) degree of unsaturation of oils, b) melting point, c) setting point, d) fatty acid composition, e) free fatty acid content, f) concentration of fatty acid isomers, g)solids content index, and h) in the crystallizing properties of the oils, there are no differences between fresh and heated oil of such magnitude to warrant criticisms of the wholesomeness of the oil being absorbed by the chip. The constancy in composition between heated and fresh oil, particularly with respect to the essential fatty acid content, which is largely responsible for the noncaloric functions of fats in the diet (19), permits the same conclusions to be made in regard to the nutritive value of the heated oils, i.e. , of the triglycerides contained therein, as have been drawn from studies conducted on the corresponding fresh oils. Based upon statistical quality control considerations, the oils employed in the survey of the potato chip industry have been characterized by having a free fatty acid value of no greater than 0.60% and a decrease in iodine value of no greater than 3.0% in 95% of the operations. These control limits characterize the oils, which, on test, have led to the generalization about the absence of thermal polymers in commercial potato chip frying oils." @default.
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- W2003080603 title "Composition and control of potato chip frying oils in continuing commercial use" @default.
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