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| Tropical Palm Cooking Oils |
Palm olein is the main source for the manufacture of cooking oil in Indonesia. Palm olein is one of the standard cooking oils in general used in industrial frying (frying), such as instant noodles, fried potatoes, fried chicken and other snacks. Palm olein is very stable, eliminating health risks under conditions of controlled pan and having the properties good nutrition. Deep frying of foods in oil has long been known and is one way that has been and will be very important in processing food. This method is very fast, easily adaptable to mass production and provided products with high taste and good storage stability.
(Choo, 1998)
Cooking oils produced from different materials have stability different because of the stability of oil is influenced by several factors such as the degree of un-saturation fatty acids it contains, the spread of the bond copies and materials - materials that can speed up or slow down the process damage.
Cooking oils produced from different materials have stability different because of the stability of oil is influenced by several factors such as the degree of un-saturation fatty acids it contains, the spread of the bond copies and materials - materials that can speed up or slow down the process damage.
(Griswold, 1962)
Cooking oil which has good heat resistance properties, stable to light the sun, do not damage the sense of the pan, and taste the produce nice, smoke a little after repeated use, and produces a color golden on the product. As many as 49 percents of the total demand for cooking oils are household consumption and the rest for industrial use, including hospitality industry and restaurants. Population growth and development of the hospitality industry, restaurant and fast food businesses are rapidly cause the demand for oil is increasing. Cooking oil is not just as a heat transfer medium to the food, but as well as food. During the frying pan and some oil will adsorb go to the outside of the fried ingredients and fill the empty space which was originally filled by water. The results of the frying oil typically contain 5-40 percent.
Cooking oil which has good heat resistance properties, stable to light the sun, do not damage the sense of the pan, and taste the produce nice, smoke a little after repeated use, and produces a color golden on the product. As many as 49 percents of the total demand for cooking oils are household consumption and the rest for industrial use, including hospitality industry and restaurants. Population growth and development of the hospitality industry, restaurant and fast food businesses are rapidly cause the demand for oil is increasing. Cooking oil is not just as a heat transfer medium to the food, but as well as food. During the frying pan and some oil will adsorb go to the outside of the fried ingredients and fill the empty space which was originally filled by water. The results of the frying oil typically contain 5-40 percent.
(Susinggih Wijaya, 2005)
Sources: repository.usu.ac.id/bitstream
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