Allergens - Oils for Frying

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.

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.

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