High performance airfryer oil

Abstract

The invention relates to a high performance deep fryer oil having a high performance and usage advantages over conventional oils, for extending the shelf life of edible vegetable oils used in deep fryers for fast cooking of foods by means of convectional air currents circulated rapidly by a fan and reducing the formation of undesirable compounds such as polar substances and trans fats against heat and air exposure, comprising E306 which increases the vitamin content of the oil and slows down the auto-oxidation process by maintaining oxidative stability on the oil, E304 which acts as an oxygen and radical scavenger in the control of the auto-oxidation process, forming a protective effect on additive E306, E392 which increases antioxidant activity on the oil by reducing free radical formation.

Description

[0001] HIGH PERFORMANCE AIRFRYER OIL

[0002] TECHNICAL FIELD

[0003] The invention relates to a high performance airfryer oil having a high performance and usage advantages over conventional oils, for extending the shelf life of edible vegetable oils used in deep fryers (airfryers) for fast cooking of foods by means of convectional air currents circulated rapidly by a fan, and reducing the formation of undesirable compounds (such as polar substances, trans fats) against heat and air exposure.

[0004] PRIOR ART

[0005] The consumption of fried foods has an important place in people’s eating habits. Many producing companies in the world and in Turkey produce frying oil. The oil used in frying can no longer be used after 10 fries at most, and carcinogenic chemicals that are harmful to health are formed after each fry. With frying exceeding twenty instances and with prolonged use, a large number of carcinogens can be produced. These chemicals formed in the oil also penetrate into the fried food and thus have negative effects on human health. The 2012 Turkish Food Codex Regulation on Special Hygiene Rules for Fats and Oils Used in Frying defines frying oils as fats and oils used in the frying of foodstuffs and imposes some restrictions on the properties of these oils.

[0006] Today, in domestic or industrial kitchens, hot air fryer structures are used for cooking products that are fried in oil such as meat, chicken, meatballs, fish, potatoes, and eggplants with the same taste using no or very little oil. Hot air fryers circulate the hot air contained therein around the foods, making them crispy with less fat and calories. Although hot air fryers are very useful for cooking less oily and therefore healthier foods, they cannot be used for foods such as soups, stews, rice and pasta as it is not possible to cook them with hot air circulation. There is a need for an additional cooking device for foods that cannot be cooked using hot air fryers. The formation of acrylamide (CK2=CH-(CO)-N^2) in heated foodstuffs and especially in edible oils, which reach high temperatures and are used many times, has become a major concern as this compound is considered a potential carcinogen.

[0007] Acrylamide was discovered accidentally in foods by Swedish scientists in April 2002 (Tareke E, Rydberg P. Et al. (2002) “Analysis of Acrylamide, a Carcinogen Formed in Heated Foodstuffs”. J. Agric Food Chem. 50 (17): 4998-5006). Tareke et al. found significant amounts in starchy foods, e.g. potato chips, fried potatoes and heated bread. They also demonstrated that in the heating process, acrylamide production is temperature-dependent and that acrylamide is not found in boiled food products and unheated foodstuffs.

[0008] Acrylamide is believed to be formed during the heating process as a result of the Maillard reaction between amino acids and reducing sugars. Many amino acids are believed to contribute to acrylamide formation, of which asparagine is the main contributor. Plant materials, e.g. potatoes, are particularly susceptible to acrylamide formation since one third of the total amino acids are present in free form in potatoes.

[0009] Researchers are exploring the possibilities of reducing acrylamide content in foods. However, there are challenges in changing the chemistry of uncooked foods. For example, it is difficult to regulate the amounts of naturally occurring chemicals in foods, especially when the chemicals are amino acids, e.g. asparagine, which are essential building blocks of plants. Amino acids are highly abundant in cells and are collected in proteins, which are responsible for plant cell structure and function. It is challenging to obtain foods that contain modified amino acid chemistry but also have favorable taste, odor, color, consistency and chemical properties.

[0010] According to our research in the Turkish patent database, no application was found to cover our invention.

[0011] Sunflower seed oil is the most widely used oil at home and in industry. The oxidation rate increases in oil exposed to high temperatures and air. Oxidation is one of the main factors in the degradation of oils and is a reaction that leads to the formation of carcinogenic compounds and off-flavors in oils. When edible vegetable oil comes into contact with heat and air, polar substances, trans fat formation and acidity of the oil increase with oxidation. Compared to normal cooking techniques, airfryer technology has a higher influence on the increase in oxidation in foods due to hot air circulation.

[0012] As a result, due to the drawbacks encountered in the state of the art and described above, there is a need for improvement in the relevant technical field.

[0013] OBJECTS OF THE INVENTION

[0014] The overall object of the invention relates to a high performance airfryer oil having a high performance and usage advantages over conventional oils, in particular for extending the shelf life of edible vegetable oils used in deep fryers (airfryers) for fast cooking of foods by means of convectional air currents circulated rapidly by a fan, and reducing the formation of undesirable compounds (such as polar substances, trans fats) against heat and air exposure, which meets the above-mentioned requirements, eliminates all disadvantages and introduces some additional advantages.

[0015] In view of the drawbacks in the prior art, the invention aims to solve all the above- mentioned drawbacks.

[0016] The main object of the invention and the study is to extend the shelf life of edible vegetable oils, to reduce the formation of undesirable compounds (such as polar substances, trans fats) against heat and air exposure and to produce a healthier oil with high performance and natural additives.

[0017] Advantages of using the invention:

[0018] — The rate of polar substance formation in oil is decreased.

[0019] — The smoke point is increased.

[0020] — The oxidation rate is decreased.

[0021] — The shelf life of the oil is extended.

[0022] — The rate of trans fat formation is decreased. DETAILED DESCRIPTION OF THE INVENTION

[0023] The invention relates to a high performance deep fryer oil having a high performance and usage advantages over conventional oils, for extending the shelf life of edible vegetable oils used in deep fryers for fast cooking of foods by means of convectional air currents circulated rapidly by a fan and reducing the formation of undesirable compounds such as polar substances and trans fats against heat and air exposure, comprising E306 which increases the vitamin content of the oil and slows down the auto-oxidation process by maintaining oxidative stability on the oil, E304 which acts as an oxygen and radical scavenger in the control of the auto-oxidation process, forming a protective effect on additive E306, E392 which increases antioxidant activity on the oil by reducing free radical formation.

[0024] The overall object of the invention relates to a high performance airfryer oil having a high performance and usage advantages over conventional oils, in particular for extending the shelf life of edible vegetable oils used in deep fryers (airfryers) for fast cooking of foods by means of convectional air currents circulated rapidly by a fan, and reducing the formation of undesirable compounds (such as polar substances, trans fats) against heat and air exposure, which meets the above-mentioned requirements, eliminates all disadvantages and introduces some additional advantages.

[0025] In view of the drawbacks in the prior art, the invention aims to solve all the above- mentioned drawbacks.

[0026] The main object of the invention and the study is to extend the shelf life of edible vegetable oils, to reduce the formation of undesirable compounds (such as polar substances, trans fats) against heat and air exposure and to produce a healthier oil with high performance and natural additives.

[0027] With the invention, natural additives were added to sunflower seed oil as antioxidants to extend its shelf life. Additives coded E306, E304, E392 were added to refined sunflower seed oil at certain ratios to reduce oxidation during use and extend its shelf life. The additive E306 provides oxidative stability on the oil as a radical scavenger and increases the vitamin content of the oil. As a result of many article reviews, it has been observed that the additive E304 acts as an oxygen scavenger, scavenging the free oxygen present and provides a protective effect on the additive E306 by breaking down first. The additive E392 has been observed to increase antioxidant activity on the oil by scavenging free radicals.

[0028] The invention is a high performance deep fryer oil having a high performance and usage advantages over conventional oils, for extending the shelf life of edible vegetable oils used in deep fryers for fast cooking of foods by means of convectional air currents circulated rapidly by a fan, and reducing the formation of undesirable compounds such as polar substances and trans fats against heat and air exposure, characterized in that it comprises:

[0029] — E306 which increases the vitamin content of the oil and slows down the auto-oxidation process by maintaining oxidative stability on the oil,

[0030] — E304 which acts as an oxygen and radical scavenger in the control of the auto-oxidation process, forming a protective effect on the additive E306,

[0031] — E392 which increases antioxidant activity on the oil by reducing free radical formation,

[0032] — the said oil contains oil derived from sunflower seeds.

Claims

CLAIMS1. A high performance deep fryer oil having a high performance and usage advantages over conventional oils, for extending the shelf life of edible vegetable oils used in deep fryers for fast cooking of foods by means of convectional air currents circulated rapidly by a fan, and reducing the formation of undesirable compounds such as polar substances and trans fats against heat and air exposure, characterized in that it comprises:— E306 which increases the vitamin content of the oil and slows down the auto-oxidation process by maintaining oxidative stability on the oil,— E304 which acts as an oxygen and radical scavenger in the control of the auto-oxidation process, forming a protective effect on the additive E306,— E392 which increases antioxidant activity on the oil by reducing free radical formation.

2. The high performance deep fryer oil according to claim 1 , having a high performance and usage advantages over conventional oils, for reducing the formation of trans fats, characterized in that: the said oil contains oil derived from sunflower seeds.