Ascorbyl palmitate as an antioxidant for deep fat frying of potato chips in peanut oil.

The antioxidative properties of ascorbyl palmitate (AP) alone and in
combination with other known antioxidants were investigated during deep fat
frying ofpotato chips in peanut oil. Their efect on the quality of the frying oil and
shelf-life of the fried product were studied. The other antioxidants tested were
butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and propyl
gallate (PG). The characteristics evaluated for the frying oil were color
development, viscosity, peroxide value (Pv) and polymerization of the oil during
deep fatfrying; AP was found to reduce these values. It also helped to prevent the
degradation of the oil by retaining the unaltered triacylglycerols during the frying
period. Addition of AP to the frying oil reduced the PV of the extracted fat,
doubled the shelf-life of the fried product and improved the quality of frying oil
with increase in frying time. However, AP did not show any synergistic effect with
other antioxidants examined.