Terpene ester compounds as autoxidation inhibitors for frying oils

Pamela J. White, Iowa State University
Earl G. Hammond, Iowa State University
Baran O. Ulusoy, Maltepe University

Abstract

The present invention relates to a method of preventing or reducing oxidation of a frying oil during frying. The method involves adding a terpene ester compound, including a terpenol esterified to a fatty acid, to a frying oil under conditions effective to prevent or reduce oxidation of the frying oil during frying. Also disclosed are frying oil compositions containing a frying oil and a terpene ester compound including a terpenol esterified to a fatty acid, as well as food products fried with such frying oil compositions.