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NEWS
Can Sunflower Oil Be Fried?
Time:Fri-04-22 hits:
Sunflower oil is a healthy cooking oil known for its high content of linoleic acid.
And the worldwide consumption of sunflower oil ranks fourth among all vegetable oils after palm oil, soybean oil and rapeseed oil.
With sunflower oil so common, can it be used to make fried foods?
Let's first understand how frying works:
Frying is the process of placing food in a higher temperature of fat to heat it up quickly.
During the processing of fried products, the oil can provide fast and uniform heat conduction, the temperature of the food surface rises rapidly, the water vaporizes, and a dry layer appears on the surface to form a hard shell.
Then, the moisture vapor layer migrates to the inside of the food, and when the surface temperature of the food rises to the temperature of the hot oil, the internal temperature also gradually increases.
At the same time, a caramelization reaction occurs on the surface of the food, and some substances are decomposed, resulting in the unique color and aroma of fried food.
Temperature setting for frying:
The effective temperature for frying is generally controlled at 100~230°C (212-446°F).
According to the different characteristics of the oil level, it can be divided into warm oil, rolling oil, strong oil and boiling oil.
Generally, the warm oil temperature is 70~100℃ (158-212℉), the oil level is relatively quiet, there is no white smoke and no sound;
The oil temperature is 110~170℃ (230-338℉), the oil level has a little white smoke, and it rolls around to the middle;
The oil temperature is 180~220℃ (356-428℉), the oil level emits white smoke, and there is a popping sound when stirring;
When the boiling oil temperature is above 230°C (446°F), the whole pot emits white smoke, the oil level rolls over and there is a strong popping sound.
In the face of different oil temperatures, the stability of edible oil is the key factor.
Commonly used oils, such as sunflower oil, contain large amounts of fatty acids.
Different edible oils contain different fatty acids. Generally, unsaturated fatty acids have higher stability and are least likely to be oxidized into other lipid oxides.
Therefore, the higher the content of unsaturated fatty acids in edible oil, the healthier it is for the human body.
Sunflower seeds belong to rapeseed oil, and its unsaturated fatty acid content is lower than that of animal oil, peanut oil, and soybean oil, so it is not suitable for frying food.
Generally speaking, the higher the smoke point of cooking oil, the more suitable it is for frying food. The oil with high smoke point is not easy to produce substances with special odor at high temperature, and will not make the food smell bad after frying.
The smoke point of vegetable oils such as rapeseed oil is also lower than that of ordinary oils, and it cannot enhance the aroma after frying.
The rich nutrients in rapeseed oil are easily decomposed at high temperature, and it is suitable for making salads and stir-fries.
Animal fats are more suitable for frying. Likewise, coconut oil is fine.
