Underutilised palm stearin as hard stock for deep-frying medium and its performance for oil uptake in instant noodles.
Eldwin Ze Hao OoiNur Azwani Ab KarimEng-Seng ChanYong WangTeck-Kim TangShi-Cheng TongYih Phing KhorYee Ying LeePublished in: Journal of the science of food and agriculture (2024)
Blending palm stearin into frying oil enhanced the frying stability and minimally affected the oil uptake in instant noodles. This article presents the viability of blending palm stearin into frying oils to develop longer-lasting frying oils. © 2024 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.