Shifts in the New Zealand market for deep -frying mediums have occurred in the nine years between national surveys. The discussions primarily centered around pricing and supply of oils.
It was generally accepted that oil prices influence operator purchasing. Although not legally required, the level of product information on frying mediums from major suppliers, in many instances, is excellent.
You’ve probably heard about saturated, trans, monounsaturated and polyunsaturated fatty acids. Mickie Hurst house, the Heart Foundation’s national nutrition adviser, said monounsaturated oils, such as olive, canola and rice bran, are good choices to use for cooking.
Some polyunsaturated fats shouldn’t be heated to high temperatures so aren’t as safe for cooking with (see “Smoke point”). The World Health Organization recommends reducing saturated fats to less than 10% of total energy intake.
Some oils shouldn’t be heated to a high temperature because they can smoke and lose flavor and nutritional quality. Dr Eyre's said the fatty acid composition of the oil can also affect the smoke point and heat stability.
“Polyunsaturated fats like flaxseed and regular sunflower aren’t generally suitable for high heat cooking because they are unstable when heated to high temperatures and susceptible to oxidation. Refined oils, such as canola, rapeseed and peanut, have high smoke points.
Butter has a lower smoke point so suits light sautéing, rather than frying. For everyday cooking or the barbie, a neutral-tasting oil that doesn’t mask the flavor of your food is best.
Cold-pressed nut oils are best in cold dishes because heating can destroy their delicate flavors. Cold-pressed oils usually have a darker color, stronger natural flavor and are higher in antioxidants such as vitamin E and polyphenols.
Expeller-expressed/hot-pressed: The oil is obtained by squeezing the seed, fruit or nut at high pressure. The oil is extracted using a solvent and then goes through bleaching, deodorizing and distilling processes.
It’s made from the first pressing and has minimal processing to maintain the flavor and aroma. Virgin olive oil has minor imperfections and a higher acidity level.
Pure is a mix of refined and virgin oil, resulting in a milder taste. “When polyunsaturated oils are refined, it’s also possible a small amount of oxidized lipids can form, which is bad for your health.
A 2018 study published in the journal Science estimated the global variation of greenhouse gas emissions, land use and other environmental indicators of different food groups, including palm, soybean, olive, rapeseed and sunflower oil. Of the five oils, it concluded palm had the highest greenhouse gas emissions but the lowest land use, water use and run-off of nutrients into the environment.
Palm oil plantations are a major driver of deforestation in Indonesia and Malaysia, destroying the habitat of endangered species such as the orangutan and rhino. Soybean oil plantations have also copped flak for fuelling the destruction of rainforests in South America.
However, both schemes have been criticized because of inadequate traceability and failure to guarantee the oil that ends up in products is sustainably produced. But as demand for the oil has grown, there’s concern that coastal mangroves are being cleared for coconut crops.
Sarah McLaren, Professor in Life Cycle Management at Massey University, said products grown in New Zealand, such as olive, hemp seed and rapeseed, are produced without destroying tropical rainforests and delicate ecosystems. There’s wide agreement we need to cut back on animal-based foods to help tackle climate change and dairy products are a key offender.
This is mainly due to their methane emissions, use of nitrogen-containing fertilizers and effects on our waterways. Don’t buy oils that have been displayed in a shop window or under fluorescent lights.
Cholesterol is a fatty substance that’s essential to help build the hormones and nerve cells your body needs. But too much cholesterol may thicken the walls of your blood vessels, increasing your risk of heart disease and stroke.
Cholesterol levels are linked to your intake of fatty acids rather than cholesterol-containing foods, such as meat and eggs. If you have high levels in your blood, it’s likely some will be deposited as fatty streaks on your artery walls, which increases your risk of heart disease.
Saturated fats can also promote blood clotting, which can lead to heart attacks or stroke. Cooking oils contain negligible trans fats but small amounts occur naturally in butter.
Summary Deep frying involves submerging food in hot oil. At the right temperature, this will instantly cook the surface and trap the moisture inside the food.
Have a high smoke point be stable, so they don’t react with oxygen when heated Oils that contain higher levels of saturated fats tend to be more stable when heated.
However, cooking oils that contain large amounts of polyunsaturated fats are less suitable for frying (1). These double bonds can react with oxygen and form harmful compounds when exposed to high heat.
Summary Oils that consist mostly of saturated and monounsaturated fats are best for deep-frying because they’re the most stable at high heat. Studies have shown that even after 8 hours of continuous deep-frying at 365 °F (180 °C), its quality still remains acceptable (2).
Over 90% of the fatty acids in coconut oil are saturated, making it resistant to heat. Mainstream organizations, such as the American Heart Association, recommend limiting intake of saturated fats to 5–6% of total calories.
However, various studies have concluded that saturated fats don’t increase the risk of heart disease (3, 4, 5). When choosing coconut oil, bear in mind that some varieties can leave a flavor or smell that not everyone enjoys.
Summary Coconut oil is high in saturated fats and doesn’t appear to change quality during deep-frying. A range of possible health benefits may make coconut oil a good choice for frying.
It’s resistant to heat because, like animal fats, it’s high in monounsaturated fatty acids. In one study, researchers used olive oil in a deep fryer for over 24 hours before it oxidized excessively (10).
However, the flavor and fragrance of olive oil may deteriorate when heated for a long time. Refined avocado oil has a high smoke point of 520 °F (270 °C) and a slightly nutty taste.
Palm oil consists mostly of saturated and monounsaturated fats, making it a great choice for deep-frying. Using these oils for deep-frying can result in large amounts of oxidized fatty acids and harmful compounds (13).
Summary Vegetable oils that are high in polyunsaturated fatty acids are unsuitable for deep-frying. Even if you use healthy oil, deep-frying will add a lot of calories to food, so it’s best not to eat it too often.
The extra calories typically come from coatings, including batter and flour, plus the oil that sticks to the food after cooking. A high consumption of deep -fried foods is linked to weight gain, especially in people with a family history of obesity (16).
Hey guys I am due to replace my oil again and have been using Budget Brand Canola oil 3 liter bottle and someone at work recommended 'Che fade' can you please tell what you use and is there much difference between them all? The other oils seem to go through lots of manufacturing processes to become “suitable” to eat (this page gives an idea ).
But less than once in a blue moon I eat fish & chips, and we have one outlet in town that proudly advertises they use rice bran oil. It's the sort of thing fried foods (including fish & chips) used to be cooked in before the slippery oil slope started.
Yes it's more expensive but I buy the 2L rectangle containers with the handle when on special for $20 at the supermarket. When the man first bought a fryer home I was horrified however using for the first time with schnitzel I was amazed how quickly they cooked and how much less oil was absorbed/used as compared with cooking in the fry pan.
Judym Wrote: ------------------------------------------------------ I used to use canola but found I was having to > change the oil far too often. Switched to rice > bran oil as I thought it would be healthier and > because it performs very well at high temp.
Yes it's more expensive > but I buy the 2L rectangle containers with the > handle when on special for $20 at the > supermarket. > > When the man first bought a fryer home I was > horrified however using for the first time with > schnitzel I was amazed how quickly they cooked and > how much less oil was absorbed/used as compared > with cooking in the fry pan.