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Antioxidant improves oil for frying
Adding a naturally derived citric acid-based antioxidant to standard soybean oil helped the oil to withstand high temperatures and improved the oxidative stability of foods fried in the oil, according to a new study published in Journal of Food Science.
Adding a naturally derived citric acid-based antioxidant to standard soybean oil helped the oil to withstand high temperatures and improved the oxidative stability of foods fried in the oil, according to a new study published in Journal of Food Science.
Researchers with the U.S. Dept. of Agriculture's Agricultural Research Service used soybean oil with 0.05% and 0.5% of an antioxidant called EPT-OILShield and untreated soybean oil (control) for intermittent bat…
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