Impact of additives on the formation of thermally induced trans linoleic acid in peanut oil

Abstract

SummaryAdditives and edible oil were essential in daily food cooking. The impact of additives on the formation of thermally induced trans linoleic acid (TLA) in peanut oil was systematically studied. The amount of TLA in peanut oil with or without additives increased with heating temperature and heating time. Notwithstanding soy sauce exhibited promotion effect of TLA (0–41.54%), other additives all had excellent inhibition effect (0–44.84%). The inhibition rates of additives increased with heating time within the test temperature and time. The inhibition rates of sugar (44.84%) and distilled water (43.44%) were higher than salt (29.89%) and vinegar (30.98%). In the process of thermal isomerisation of peanut oil, the content of TLA was not only affected by heating temperature and time, but also the result of the interaction of multiple ingredients of additives.