酸化マグネシウムによるフライ油の脱酸について

抄録

The effect of the magnesium oxide adsorption on the removal of free fatty acid in the oil which was used for frying, was tested. This method was proposed by Hoovers in U.S. 3, 231, 390.
The prevention of the increase of free fatty acid in the oil during deep fat frying is very important. This increase is mainly caused by the hydrolysis of fat and the rate of hydrolysis is proportional to the acid concentration. The effective method to prevent hydrolysis is, therefore, to inactivate the action of free fatty acid as is produced.
Using the continuous water-spraying and heating system and the automatic test fryer, the effect of the magnesium oxide adsorption was tested (Table-4, Fig. -2). As a result, the following facts were recognized. The free fatty acid content in the oil has been maintained in low amount at the initial stage. However, the magnesium soap which was produced by the reaction of magnesium oxide with the free fatty acid, dissolved into the oil and accumulated gradually with increase of the frying time, and this soap promoted hydrolysis significantly. Therefore, the higher sensitivity of the oil to hydrolysis resulted in the higher content of free fatty acid as compared with that of the control test, at the latter stage.
As mentioned above, this method is not practical.