What oils blend is best suitable for deep fat frying of Indian snacks frying?
What parameters play key role in oil blending.
Please suggest
Need help on the above mentioned subject.
Palm olein us the widely used frying oil in Southeast asia for anacks.It should have low FFA and PV. Some they add THBQ
Thank you for your reply. We want palm based oil free claim.
RBD coconut oil is another one…
Cold press geoundnut oil is the best oil
I have seen a few health focused chip manufacurers use it and it is almost dry hardly any oil
The cold oressed oild dont have anti foaming and anti splashign agents so they foam when fried this prevent the oil getting soaked. They say that in comparison to the toxic cottonseed oil used here when the cotton seed oils over for the same amount of frying the CPGO has almost half remaining.
I recommended this to many restaurants and other chip manufacturers and they all had the same experience. The low oil absorption compensates for the high price and overall the product is tasty and healthy
It doesnt have a shelflife.
Here chip manufacturers who sell in packets swear by cottonseed oil saying their product lasts 6 months without preservatives without nitrogent packing regular plastic packing, while ignoring the fact that cottonseed oil not only has a lot of preservatives its toxic so bacteria wont grow in it.
While CPGO doesnt oxidizes as fast as other cold pressed oils but it does. It will get rancid in a week in nitrogen packed it can last 6 months.
Thats the only draw back but if your charging a premium for healthy food the you use grapefruit seed extract as a natural anti-oxidant