Vegetable Oil Stability

A lot of research has been conducted in an attempt to better understand issues related to vegetable oils. 

PROJECT OBJECTIVE:  To improve the quality and oxidative stability of edible commodity vegetable oils by developing a better understanding of the relationships among the intrinsic constituents of oils.

APPROACH:  Chemical relationships will be determined between oil composition/structure and quality/oxidative stability. Compositional factors include fatty acids, triacylglycerol structure, and minor oil components such as tocopherols, tocotrienols, and sterols. Emphasis will be placed on these compositional relationships in frying applications because of the limited understanding of the interactions occurring in this process that affects fry life and quality. Labeling of oil components will be used to understand the degradation processes during frying to provide new knowledge about the decomposition products that affect quality and stability.

Visit the Agricultural Research Service for more details.

Serving you in chemistry,
Paul R. Gaines, Ph.D.
CEO of Inorganic Ventures

DISCLAIMER: Advice offered by the chemists at Inorganic Ventures is intended for the individual posing the question.