Chemistry of deep-fat frying oils.

  title={Chemistry of deep-fat frying oils.},
  author={E Choe and David B. S. Min},
  journal={Journal of food science},
  volume={72 5},
  • E. Choe, D. B. Min
  • Published 1 June 2007
  • Chemistry, Medicine
  • Journal of food science
Deep-fat frying produces desirable or undesirable flavor compounds and changes the flavor stability and quality of the oil by hydrolysis, oxidation, and polymerization. Tocopherols, essential amino acids, and fatty acids in foods are degraded during deep-fat frying. The reactions in deep-fat frying depend on factors such as replenishment of fresh oil, frying conditions, original quality of frying oil, food materials, type of fryer, antioxidants, and oxygen concentration. High frying temperature… 

Figures and Tables from this paper

Effects of deep-fat frying process on the oil quality during French fries preparation
  • R. Sayyad
  • Chemistry, Medicine
    Journal of Food Science and Technology
  • 2017
The performance of theSunflower oil in deep-fat frying was assessed by evaluating the efficacy of linoleic acid level and composition of tocopherol isomeric on its frying stability, indicating that the high oleic sunflower oil frying efficiency was depended mainly with the oil linoleoic acid content.
Quality Assessment of Frying Oil Degradation
Deep-fat frying is a quick method of cooking that produces a product with attractive organoleptic properties. However, the degradation of frying oil that occurs thr ough series of reactions and the
Quality parameters of different oils and fried foods after repeated deep-fat frying
The aim of present study was to investigate the quality, stability and suitability of different frying oils (coconut, palm, frying mix, rapeseed and sunflower oil), the quality and stability of
Tropical Oil Blending and Their Effects on Nutritional Content and Physicochemical Properties during Deep Fat Frying.
The oil blended at a ratio of 30 : 30 : 40 shows the greatest performance as a deep frying media compared to the other blended oils that were tested.
Chemical Reactions Taken Place During deep-fat Frying and Their Products: A review
Deep-fat frying at 180 °C or above is one of the fastest, oldest and simplest methods used for food cooking. It involves heating an edible oil or fat, and uses the hot oil to cook food. During deep-
Schemes for enhanced antioxidant stability in frying meat: a review of frying process using single oil and blended oils.
The oxidation problems frying oils and meats are subject to during frying are discussed, starting from the oil oxidation mechanism, the effects of different oils and fats on the quality of different fried meats under different conditions were concluded, and the necessity of applying blended oils for frying is highlighted.
Stability of Essential Fatty Acids and Formation of Nutritionally Undesirable Compounds in Baking and Shallow Frying
During cooking oils and fats are exposed to high temperatures that may affect the nutritional quality of foods that are prepared in this way. Concerns have been raised about the degradation of
Effect of Deep-Fat Frying on Fatty Acid Composition and Iodine Value of Rice Bran Oil Blends
Rice bran oil is nutritionally superior oil as compared to other common vegetable oils. In the present study, six rice bran oil blends were prepared in two ratios i.e., 80:20 and 70:30 and the effect
Analysis of fatty acid profiles of free fatty acids generated in deep-frying process
An interesting discrepancy was found between the new method and the traditional titration method in terms of overall FFA content, which suggests further optimisation and investigation are required.
Understanding oil absorption during deep-fat frying.
  • P. Bouchon
  • Chemistry, Medicine
    Advances in food and nutrition research
  • 2009


Interactions between fat and food during deep-frying
In deep-fat frying the food is completely surrounded by the frying fat or oil and different events occur within a few minutes: dehydration of food surface, absorption of fat, formation of flavour
Oxidative Stability of Soybean and Sesame Oil Mixture during Frying of Flour Dough
ABSTRACT: Effects of roasted sesame seed oil on the oxidative stability of soybean oil during frying of flour dough at 160 °C were studied by determining fatty acid composition and conjugated dienoic
Frying quality and oxidative stability of high-oleic corn oils
To determine the frying stability of corn oils that are genetically modified to contain 65% oleic acid, high-oleic corn oil was evaluated in room odor tests and by total polar compound analysis.
Effects of selected chemical treatments on quality of fats used for deep frying
Maintaining quality of fats and oils used for deep frying is important in food preparation. In this study, commercially used shortenings were treated with various adsorbents and/or additives with a
Effect of oil replenishment during deep-fat frying of frozen foods in sunflower oil and high-oleic acid sunflower oil
Frying stability of sunflower oil (SO) with 23% oleic acid and 61% linoleic acid, and of high-oleic acid sunflower oil (HOSO) with 74% oleic acid and 13% linoleic acid was studied during 20
Effect of deep-fat frying on sunflower oils
Sunflower seed oils were compared with a commercial oil based upon the oils' tendencies to oxidize after various periods of heating and cooking. Hydrogenated and unhydrogenated sunflower oils and a
Changes in the characteristics and composition of oils during deep-fat frying
Refined, bleached, and deodorized soybean oil and vanaspati (partially hydrogenated vegetable oil blend consisting of peanut, cottonseed, nigerseed, palm, rapeseed, mustard, rice bran, soybean,
Effect of fatty acid composition of oils on flavor and stability of fried foods
Effects of fatty acid composition of frying oils on intensities of fried-food flavor and off-flavors in potato chips and french-fried potatoes were determined. Commercially processed cottonseed oil
Regulating the use of degraded oil/fat in deep-fat/oil food frying.
  • S. Paul, G. Mittal
  • Chemistry, Medicine
    Critical reviews in food science and nutrition
  • 1997
The process of frying reviewed includes moisture, heat and fat/oil transfer, crust formation and various structural, textural and chemical changes in the product, and degradation of frying medium.
Vegetable oils: Effects of processing, storage and use on nutritional values
At the present time, vegetable oils are the source of most of the visible fat in the U.S. diet. They are used as salad and cooking oils, in salad dressing, margarine and shortening. Processing