Relationship between the Molecular Structures of Edible Oils and their Food Processing and Cooking Properties

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In this study, the influence of triacylglycerol (TG) molecular structures on emulsifying and deep fat frying was investigated. First, in order to elucidate the relationship between the molelular structure and emulsification property of TG, the emulsification susceptibilities of various kinds of single TG molecular species and edible oils were determined. The susceptibility increased as the carbon number and double bond number of TG increased, but the effect of the double bond was predominant. Furthermore, this property was significantly affected by the carbon number and double bond member of fatty acid moeities in TGs rather tahn by the position of fatty acids in the glycerol moiety.Next, the influence of TG molecular structure on deep fat frying properties was investigated. As the carbon number of TG increased, the oil absorption rate and the dehydration rate decreased, whereas the maximal oil absorption and the maximal dehydration were almost similar. According to teh behavior of oil drainage, oils were classified into two groups, solid fats and liquid oils. In the case of solid fat, the maximal oil drainage increased as the melting point lowered. On teh other hand, the ol drainage rate increased as the viscosity decreased in the case of liquid oils. These results demonstrate that TG molecular structure affects the deep frying properties of TGs.