Allergens - Oils for Frying
Started by poppysnoss, Dec 09 2009 09:29 PM
Hello All.
I am researching risk associated with allergen transfer in oils used for frying, but haven't found a lot of literature on this. I would have thoughts on allergen proteins being denatured with heat.
Does anyone have any information on this at all, please?
Many thanks in advance.
I am researching risk associated with allergen transfer in oils used for frying, but haven't found a lot of literature on this. I would have thoughts on allergen proteins being denatured with heat.
Does anyone have any information on this at all, please?
Many thanks in advance.
Understanding Standards on Food Allergens: Protecting Consumers and Ensuring Safety
Vending Machine Allergens
Raw Material Segregation based on Allergens
FSSC v6 2.5.6 Management of Allergens
Tips for preventing recalls due to undeclared allergens
[Ad]
Hello All.
I am researching risk associated with allergen transfer in oils used for frying, but haven't found a lot of literature on this. I would have thoughts on allergen proteins being denatured with heat.
Does anyone have any information on this at all, please?
Many thanks in advance.
Hi Poppy
Good question.
Many oils are made from nuts/seeds so could potentially be allergens.
Cooking affects many allergens, in the case of foods such as hazelnut, which have more than one allergen, cooking may eliminate one allergen but not the other.
A few food allergens such as Peanut, Egg, Wheat, Soya, Tree nuts, Fish and Cocoa are stable Lipid transfer proteins (LTP) are not easily denatured by cooking.
Kind regards,
Tony
In our business we manufacture ethnic snacks which are fried through a large oil based frier.
Several of the snacks contain sesame and having done some work on looking at carry over we have discovered that there are traces of sesame in the oil post frying.
We now manufacture sesame containing products at the end of the day and drop all the oil once complete.
Dont know if that helps but its a learning we discovered during our allergen validation programme.
Several of the snacks contain sesame and having done some work on looking at carry over we have discovered that there are traces of sesame in the oil post frying.
We now manufacture sesame containing products at the end of the day and drop all the oil once complete.
Dont know if that helps but its a learning we discovered during our allergen validation programme.
Generally refined oils are no alergenic however there is reseach out there that suggests there are still risks at low level. Cold pressed oil protein is no entierly denatured and so can be considered allergenic. I will forward you the research materials i have next time i am back in the office
Understanding Standards on Food Allergens: Protecting Consumers and Ensuring Safety
Vending Machine Allergens
Raw Material Segregation based on Allergens
FSSC v6 2.5.6 Management of Allergens
Tips for preventing recalls due to undeclared allergens
Tips for preventing recalls due to undeclared allergens
Tips for preventing recalls due to undeclared allergens
Allergens control in research and development
Cleaning Between Allergens - Tree Nut to Peanuts
Do we need to have signs of alerts for our employees about the risk of processing allergens?