Have you ever wondered why when we try to make potatoes like the ones we buy at a popular fast food restaurant at home, it never turns out the same? Contrary to what many people think, the potato is the same and so is the technique. Although, Why is the result not the same?
Today, soybean oil reigns supreme in Brazilians' kitchens, whether due to its greater availability on the shelves or mainly due to its more attractive price. Because we are the largest producer of soy in the world, it is natural that we have a greater supply of this product and it becomes something traditional on our tables.
However, the cheapest does not always mean the most competitive when it comes to fried foods. We know that soybean oil is a good option for making bread, cakes and pasta, but for frying, there are other more advisable options, including cottonseed oil.
Frying performance comparison
Comparing the two side by side, the crushing and refining process for soybeans and cotton are very similar. What differentiates the quality and performance of both when frying is the fatty acid chain of both oils.
During the process of heating the oil during frying, the chemical characteristics of the oil (regardless of what it is) change upon contact with the high temperature. The peroxide, acidity, color and humidity levels change throughout use, the difference between them is how quickly these characteristics change or not.
In the case of soybean oil, immediately after the first use you can notice a darker color of the product and often a burnt taste that can pass on to the product that was fried in the same oil. Furthermore, in contact with heat, the formation of free fatty acids which consequently increases saturated fats in the final product.
Furthermore, the absorption of products fried with soybean oil is greater than that of cottonseed oil. Therefore, we often feel the product 'soggy' or more rancid when left for some time after frying. With soggy food, even more oil must be used to fry more of the product, which is often more expensive.
Cottonseed oil: A healthy alternative for food service
In the case of cottonseed oil, as it has a slightly denser characteristic, it does not soak the food, which brings greater profitability when preparing food. The same amount of product can fry more products. It contains linolenic acid 49 to 58% (omega 6), oleic acid (omega 9) and vitamin E. With its use, an increase in the shelf life of the product, greater flavor retention and crispness of the products can be seen.
In terms of price, cottonseed oil is the most expensive product compared to soybean oil (R$11/L x R$5.50/L) respectively nowadays. However, as mentioned above, depending on your use, the cost-benefit is often more worth it.
As a result, in recent years, there has been a greater consumption of cottonseed oil in the food service sector, ranging from food courts in shopping malls, cafeterias to the pastry stalls we have in open-air markets. Awareness has become increasingly greater and with this new fans have joined the club.
And you, have you tried using cottonseed oil?
Per: Tiago Vicente | Expert cottonseed oil and soy oil
