Oil seed crops are planted throughout the world to produce cooking oil. The seeds are washed and crushed before the oil is removed using an extraction process. The oil is then refined to remove any unwanted taste, smell, color, or impurities. Frying oils are a critical component of the food processing industry, especially in the production of French fries, potato chips, and other deep-fried snacks.

Different types of frying oils exist, with each offering varying levels of quality, stability, and health benefits. The choice of oil used in large fryers within the potato processing industry is a critical factor that affects the quality and taste of the final product, as well as production costs. Some oils, such as virgin olive oil, walnut oil, and grapeseed oil, are pressed straight from the seed or fruit without further refining.

Some other sources of frying oil include sunflower, canola, palm, and soybean.

Most vegetable oils are liquid at room temperature. When oils are heated, unsaturated fatty acids, which are the building blocks of triglycerides, are degraded. Monounsaturated-rich oils, such as olive oil or peanut oil, are more stable and can be re-used much more than polyunsaturated-rich oils like corn oil or soybean oil. For this reason, when deep-frying foods, it is important not to overheat the oil and to change it frequently.

Best Options for the Potato Processing Industry

The potato processing industry requires frying oils that can withstand high frying temperatures and offer excellent stability, flavor, and shelf life. Based on these requirements, vegetable oils, such as canola, soybean, and sunflower oils, are the best options for use in large fryers. These oils are readily available, cost-effective, and have high smoke points, making them ideal for use in the potato processing industry. In addition, the use of high-oleic versions of these oils can further enhance their stability and prolong their life.

Proper filtration and temperature control, as well as the judicious use of antioxidants, can also help extend the life of frying oils, reducing production costs and improving the quality of the final product.

To read the complete article, please refer to our latest May-June 2023 print issue of Potato Processing International.