QUALISOY and Stratas Foods presented new high oleic soybean oil functionality testing results at the 2015 American Oil Chemists’ Society (AOCS) Annual Meeting. The presentation, Functionality Studies on High Oleic Soybean Oil, highlighted test results confirming high oleic soybean oil performs equivalent or superior to other high stability oils in deep frying application testing.

1. Profile of High Stability Oils
JOSHUA TUINSTRA
INNOVATIONS MANAGER, STRATAS FOODS LLC
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2. Objective:
• Compare high oleic soybean oil with
other commercially available high oleic
oils on the basis of functionality
Tests Procedure:
• 24 day controlled fry study
Test Variables:
• High oleic soybean oil (2 sources)
• High oleic canola oil (2 sources)
• Mid-oleic sunflower oil
• High oleic sunflower oil
• Soybean oil
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Functionality Testing: Frying

3. Each variable, tested in duplicate
• Commercial foodservice fryers
• Held at 350°F for eight hours per day
• 350g of fresh cut potatoes fried five minutes
• Four cycles per day
• 24 days total frying
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Fry Study Procedures

4. Key metrics analyzed every three days for:
• Anisidine Value
o Anisidine value is a measure of secondary oxidation and is useful in determining the
quality of an oil. As the anisidine value increases, the quality of the oil decreases.
• Color (Red)
o Color is one of the most important measurements of performance in frying oils as many
restaurants discard oil based on color. The total amount of tocopherols in the product
can have impact of red color results. As the oil darkens it impacts the food color as well.
• Free Fatty Acid
o Free fatty acids are an indicator of oil degradation (hydrolysis), and have a direct
relationship with smoking in the fryer. Free fatty acids also contribute to the off
flavors/odors of the oil.
• Total Polar Compounds
o Polar compounds are also a good indicator of oil performance and discard point as many
European countries use this measurement to detect discard point in frying oils, (24%).
• Foaming
• Polymerization
• Sensory
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Fry Study Procedures

5. 5
Fatty Acid Composition
Fatty Acid Composition

6. Total Polar Material (%TPM)
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Total Polar Materials (TPM) is a good indicator of fry life and more reliable and comprehensive than typical
visual color analysis. The TPM percentage rises as the oil is used. Therefore, the lower the TPM score the
better. Many European countries use this measurement to detect the discard point in frying oils (24%
TPM).
Most food service companies discard frying oil based on schedule or color end points with growing
popularity in %TPM. Stratas encourages organoleptic measurement in determining end of fry oil life using
taste/mouthfeel, smell, and color of final product to ensure proper oil efficiency.

7. Slopes for %TPM
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• Total polar results tend to
follow the same slope in
all oils when DMPS is
included. Order is
explained by our starting
C18:2 levels.
• Most primary breakdown
products are volatilized
and lost during frying -
Romano et al (Eur. J. Lipid
Sci Vol 115; 2013)
• Total polar results alone
can not tell the entire
story of oil life as TPM is
only measuring C18:2,
the ratio of C16:0/C18:2,
2,4 decadienal and 2
undecenal
Total Polar Materials %

8. 8
%TPM – High Oleic Oils
All high oleic oil samples performed well in %TPM. High oleic canola #2 reached the
European discard point around day 19 while the high oleic soybean and high oleic
sunflower samples reached European discard point around day 22.

9. Lovibond Color – Red Color
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Color was analyzed via automatic Lovibond colorimeter 1” column. Color is one of the
most important measurements of performance in frying oils as many restaurants discard
oil based on color. The total amount of tocopherols in the product can have impact of
red color results. As the oil darkens it impacts the food color as well.

10. Lovibond – High Oleic Oils
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Lovibond color tracked similar between all high oleic oils, with exception of HoSoy #2
which contains less total tocopherols (TT) than the other oils.
*TT = Total Tocopherol level

11. Free Fatty Acid (%FFA)
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Free fatty acids are an indicator of oil degradation (hydrolysis), and have a direct relationship with
smoke point; however, excessive smoking was not detected in any variables. Free fatty acids also
contribute to the off flavors/odors of the oil. Commodity soybean oil tracked the lowest amount of
free fatty acids; however, results in p-anisidine values show this is due to the free fatty acids quickly
being degraded into further secondary degradation compounds.

12. %FFA - High Oleic Oils
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%FFA is analyzed by titration, allowing larger error in test results than most analytical
testing methods. All high oleic oils tracked similar in free fatty acid development with
minimal differences shown between high oleic canola, sunflower and soybean samples.

13. p-Anisidine
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Oil degradation can be tracked through a number of analytical tests. Initial degradation is measured
by peroxide value which quantifies the amount of primary oxidation compounds. As the peroxides
continue degradation, p-anisidine value is tracked to quantify secondary oxidation compounds. As
the p-anisidine value increases, the quality of the oil decreases. In this study p-anisidine values peak
at day nine while further oxidation into tertiary compounds and polymerization causes the p-
anisidine values to decrease.

14. p-Anisidine Values – Soybean Oils
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p-Anisidine values correlate well with the degree of unsaturation in each of the soybean
oils and is a great indicator for the rate of oxidation up to approximately day nine.
Commodity soy has the highest amount of unsaturated fatty acids, followed by HOSoy
#1 which is slightly higher than the other soybean oils.

15. p-Anisidine Values – High Oleic Oils
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Comparing the p-Anisidine values between all high oleic oils used in this study further
validates the correlation between degree of unsaturation and rate of oxidation.

16. Analysis focused on three major attributes:
• Potato flavor intensity – higher
potato flavor intensity is typically
indicative of fresher oil
• Oil flavor intensity – higher oil flavor
intensity is typically indicative of higher
oil uptake due to poor heat transfer as
a result of oil degradation
• Rancid notes – rancid notes indicate
end of oil life resulting in poor fried
product flavor
Graph results show the rate at which
rancid notes were detected over an
average of time.
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Sensory Results – Rancidity Trends

17. 16
Foaming/Polymerization Results
High Oleic
Soybean Oil
Day 24
High Oleic
Soybean Oil
Day 24
Commodity
Soybean Oil
Day 24
Commodity
Soybean Oil
Day 24
<5% polymerization on surface of fryer >90% polymerization on surface of fryer
As oil continues to break down into further oxidation compounds, these polar degradation products begin linking
together to form long, complex arrangements of polymers that increase viscosity and begin solidifying to frying surfaces.
These degradation compounds cause foaming and polymerization problems that decrease frying efficiency.

18. High oleic soybean oil and high oleic sunflower oil had the lowest levels of
polymerization
High oleic soybean oil should prove to be a very strong competitor to:
• High oleic sunflower oil due to cost
• High oleic canola oil due to both cost and overall performance
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Fry Oil Performance
High oleic soybean oil > Commodity soybean oil SIGNIFICANT
High oleic sunflower oil ≥ High oleic soybean oil SLIGHT
High oleic soybean oil > High oleic canola oil MODERATE
Sensory Test Results from Well-seasoned Oil
High oleic soybean oil > High oleic canola oil SIGNIFICANT
High oleic soybean oil > Commodity soybean oil SIGNIFICANT
Frying Results Summary

19. 19
Spray Oil Study Protocol
Background – Determining oxidative
stability of spray oil on crackers
• Crackers tend to have approximately
four to six month shelf life
• Spray oil improves the appearance of
crackers as well as the mouthfeel
Applications Testing – AIB pilot facility
• Straight dough, white pan bread (Ritz®
style) crackers were produced with 11
different spray oil applications.
• Spray oil was applied to target 11% total
cracker mass.
• Crackers where sealed in clear plastic
sleeves holding 20-25 crackers each and
stored in corrugated boxes at 70ᵒF for
the duration of the study.
Sensory Testing
• Every month a sample from each spray oil
treatment was analyzed by trained oil
sensory panel and scored based on flavor
components, crispiness, and overall
appearance.
o Sensory panel consisted of eight trained oil
sensory panelists ranging in experience from <1
year to greater than 30 years experience
o 11 samples were given random numbers and
order for each sensory panel in efforts of
promoting unbiased results and separated into 2
separate sensory times per day to elevate
sensory fatigue.
o Each flavor was scored on a scale of 1–10, 1
indicating no flavor detected to a score of 10
indicating intense flavor detected.
o Crispiness was scored on a scale of 1–10, 1
indicating intense stale mouth feel to a score of
10 indicating typical, fresh cracker crispiness
• Panel has currently completed five months
of a scheduled six month shelf life study.

20. Spray Oil Sensory Results – 5 Month
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Sensory results at 6 months indicate sharp decline in cracker crispiness with most oil
subjects showing minimal detection of rancid notes.

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Spray Oil Results Summary
Results indicate the crackers become stale prior to
perception of spray oil rancidity in most oil options,
with noticeable amounts of rancid notes detected in
palm olein, PHO soybean, mid-oleic sunflower and one
of the high oleic canola samples.
Results indicate that high oleic soybean oil performed
as well or better than other high oleic options.
Future work could include stressed conditions to
accelerate real life scenarios.
• Variables of completed test to consider:
◦ Controlled environment – No heat stress that could be
experienced in typical warehousing and shipping conditions
◦ Small/Quick pilot runs – Low heat stress that could be
amplified in larger manufacturing runs with larger, heated
holding tanks

22. Next Steps…
High oleic soybean oil as a blend component
High oleic soybean oil in enzymatic
interesterification applications
• Donut Fry
• Structural shortenings (cookies, cakes, icings,
etc.)
Consumer tests on seasoned oils
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23. Acknowledgments
QUALISOY
Frank Flider
Richard Galloway
Chris Schroeder
Vicki Nesper
Lisa Kelly
STRATAS FOODS
David Tillman
Roger Daniels
Alison Gladness
Tracy Pace
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