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Related Experiment Videos

Changes in frying fats with batters containing egg

M Bennion, K S Stirk, B H Ball

    Journal of the American Dietetic Association
    |March 1, 1976
    PubMed
    Summary

    Adding egg phospholipids to fritter batter significantly increases free fatty acids and darkens frying oil color. This research highlights the impact of egg yolk components on oil degradation during deep frying.

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    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.

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