Palm olein, with its inherent excellent frying properties, improves the frying quality of other vegetable oils when blended with them. Thus the induction period of a variety of oils is raised by blending, indicating improved resistance to oxidation. The improvement is also seen in measurements reflecting primary and secondary oxidation, and the formation of free fatty acids, other volatiles and polymers. Data of this kind are presented for groundnut oil and its blend with palm olein.
Keywords: FRYING PERFORMANCE, INDUCTION PERIOD, PALM OLEIN, BLENDING, PORIM PUBLICATIONS, SMOKE POINT, VEGETABLE OILS AND FATS