Changes in frying fats with batters containing egg

Area of Science:

• Food Science
• Lipid Chemistry
• Frying Technology

Background:

• Frying oils undergo chemical changes during use, impacting food quality and safety.
• Egg phospholipids are known emulsifiers and may influence oil stability.

Purpose of the Study:

• To investigate the effect of whole egg and egg yolk phospholipids in fritter batter on the chemical and physical properties of frying fats.
• To determine the impact of these phospholipids on free fatty acids, phosphorus content, color, and fatty acid esters in corn oil and hydrogenated vegetable shortening.

Main Methods:

• Fritter batters containing whole egg or egg yolk phospholipids were fried in corn oil and hydrogenated vegetable shortening for approximately 7 hours.
• Frying fats were analyzed for changes in color, phosphorus content, percentage of free fatty acids, and non-esterified fatty acid (NEFA) esters.

Main Results:

• The presence of egg or egg yolk phospholipids in batters significantly increased free fatty acids (P < 0.01) and phosphorus content in frying fats.
• A significant darkening of frying fat color was observed with the addition of egg phospholipids.
• Non-esterified fatty acid (NEFA) esters in the frying fats were not significantly affected by the batters.

Conclusions:

• Phospholipids from egg yolk in fritter batters diffuse into the frying fat.
• This diffusion contributes to increased free fatty acids and color darkening in the frying fat, indicating accelerated oil degradation.