New research from Charles Sturt University has found the extraction and processing method of Canola oil can have a significant impact on frying life, taste and health properties of the oil.
Post-doctoral researcher Dr Randy Adjonu presented the research at the World Congress on Oils and Fats in Sydney. The project examined the quality of Canola oil samples used to fry potato chips for 36 to 48 cycles.
Adjonu said the research found differences of up to 30 per cent for Canola oil frying life and how many time it can be reused for cooking.
“It’s not as simple as saying one extraction or processing method is better than another in terms of frying life though, as there were differences between samples extracted using similar techniques,” he said.
“Crude Canola extraction methods include cold pressing, expeller pressing where the seed is heat treated before extraction, and expeller processing followed by solvent extraction.”
“More research is needed to pinpoint how extraction and processing influences frying life, so processors can use this information to improve their product.”
Increasing frying life has the potential to deliver benefits to end users, processors and Canola growers, said Adjonu, and can add value to Canol oil proccessors’ products.
“Much of Australia’s Canola is currently exported for biodiesel production, and increasing the value of oil crushed locally for human consumption is one way we can ‘future proof’ our industry against volatility in the world markets.”
The project was funded through the Australian Research Council’s Industrial Transformation Training Centres scheme, and is an initiative of the Graham Centre for Agricultural Innovation.
