Zine El Abidin Babaei

[ 1 ] - Designation of a Palm-Free Frying Oil Formulation Based on Sunflower, Canola, Corn and Sesame Oils Using D-Optimal Mixture Design

Background and Objectives: Oils used in frying should include special characteristics such as high oxidative stability, prolonged shelf life, low price, abundance and availability and desirable flavors. Nowadays, consumers are further interested in low saturated frying oils.  Recently, manufacturers focus on eliminating palm oil derivatives (as a major vegetable source of saturation) from fryin...