By J B Rossell
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Additional resources for Frying : improving quality
4 from Hamilton & Perkins12 for sunflower oil after six minutes of frying, illustrate the typical relationship between some of the measures. Diglycerides and free fatty acids did not change from the values in the fresh oil. The most common confusion is between polar compounds and dimers and polymers (the measure in Belgium and the Netherlands). 507). The confusion is beginning to be a barrier to free trade in frying oils across the EU, because frying trials in one country are not accepted as evidence in another, solely on the grounds that the correct analytical measure was not used.
Innovations in tomato paste and cheese rennet quietly outsold their conventional rivals. The bombshell was the arrival of unsegregated American soya and maize. The press and consumer response was alarm at the extent that these products had permeated the food chain. Most manufactured foods, it seemed, contained soya lecithin, or maize starch, or soya oil, if only as a carrier of minor ingredients and additives. Consumer pressure came to define ‘genetically modified’ as ‘having an ingredient or additive originating from a genetically modified crop’.
As to spent oils being used in animal feed, my reply from Eire is that ‘recovered vegetable oil is not prohibited as an ingredient in animal feeds’. It is allowed in Britain also. Belgium’s Advisor General of DG4 has stated that ‘a merchant can no longer recycle frying fats to deliver them to an animal feed factory’, although a food factory can compound its waste oil into animal feed. Used frying oils can be used for industrial purposes, although it is probably uneconomic to do so. One likely destination in the future is biodiesel.
Frying : improving quality by J B Rossell