Palm oil a suitable alternative to olive oil for deep frying, study shows

Thursday, 19 April, 2012


Looking for a more economical alternative to olive oil for deep frying? Palm oil may be the answer.

A study published in the Journal of Food Science has suggested that super palm olein (SPO) could be a suitable replacement for olive oil for frying and cooking as it provides higher oxidative stability than olive oil. The study quotes several studies that have shown that palm oil and high-oleic oils exhibit similar frying performance.

Palm oil is readily available and is lower in price than olive oil, which may make it a popular substitute for deep frying.

The study’s authors said that “although PSO presented a faster increase in some oxidation indices, such as free fatty acid and total polar compounds, for other indicators, PSO showed better behaviour than olive oil”, with less formation of C8:0 and lower peroxide value.

Olive oil and PSO were compared by deep frying French fries in the oil. They were also compared under controlled heating conditions in which no food was added to the oil.

The Journal of Food Science is published by the Institute of Food Technologists.

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