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[Analysis Case] Evaluation of Edible Oil Degradation

~Changes in the composition and odor of triglycerides due to the heating of cooking oil~

Edible oil is essential for cooking, such as frying and sautéing. By repeatedly using it for heated cooking, the oil undergoes hydrolysis and oxidation, and its smell also changes. The speed of these changes varies depending on the type of oil; saturated fatty acids are said to be less prone to oxidation, while unsaturated fatty acids are more susceptible. Therefore, we present a case study observing the changes in smell (sensory evaluation) and composition of coconut oil, which is high in saturated fatty acids, and soybean oil, which contains unsaturated fatty acids (omega-6 fatty acids), in both unheated and heated forms. ■ Analysis Samples - Coconut oil (unheated and heated) - Soybean oil (unheated and heated) ■ Analysis Methods 1. LC-TOFMS Analysis The samples were dissolved in tetrahydrofuran, followed by LC-TOFMS analysis. 2. DHS (Dynamic Headspace)-GC/MS Analysis The samples were placed in 20mL vials, and DHS-GC/MS analysis was conducted. 3. Sensory Evaluation Sensory evaluation of the samples was conducted by multiple odor judges to confirm the quality of the smell. ■ Analysis Results For detailed results, please refer to the PDF document.

Company：カネカテクノリサーチ本社、東京営業所、名古屋営業所、大阪分析センター、高砂分析センター
Price：Other

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"Diamond Fry," a multi-functional cooking device that reduces cooking oil by 30%.

Achieve "frying," "grilling," and "steaming" with a fryer. It's a new multi-functional cooking device. It can reduce cooking oil usage by 30%. For energy savings and cost reduction in the kitchen.

Easy installation by simply attaching the ceramic plate that accompanies the main unit to the fryer. The effect of far-infrared rays enhances the deliciousness of the ingredients. ■ Frying is quick, tastier, and healthier! Plus, cost reduction! * Suppresses oil degradation: Effectively promotes the evaporation of moisture from ingredients, maintaining the quality of the oil. * Minimizes oil absorption by ingredients, resulting in crispy, juicy, and healthy dishes. * Reduces traditional frying time by 15-30%. ■ Enables grilling, simmering, and steaming as well! * By wiping off the oil from fried foods with kitchen paper or rinsing with water, low-temperature grilling can be achieved in a short time. * Heating with oil at 360° allows for quick preparation of grilled dishes such as grilled eggplant, grilled corn, grilled chestnuts, grilled meat, and grilled fish without producing smoke. * For simmered dishes, just deep-fry the ingredients for curry or stew, rinse them, and add them to the broth or roux for quick cooking. This results in beautifully finished dishes without losing shape, bringing out the natural deliciousness and flavor of the ingredients. * Odor transfer prevention: Different ingredients such as fish, meat, vegetables, and fruits can be cooked simultaneously without concern for odor transfer, regardless of the order.

Company：TSP
Price：Other

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