Frying Oil Controversies

Frying research has generally been conducted in ways that illustrate the dynamics and kinetics of oil degradation in nearly fresh oils or nearly abused oils. The middle ground, which is of most concern to industry and commerce, has been scarcely touched. Thus the emphasis has been on the onset of degradation or on thoroughly degraded systems that are not typical of food service or food processing by frying. Problems with processed oils such as flavor and color reversion, hydrogenation flavor, color associated with bitterness, high solids content, irares-fatty acids, unusual oxidation products, and processing residues and additives are rarely discussed. The importance of saturates and cholesterol and the potentially negative aspects of highly polyunsaturated oils, animal-source oils, saturated tropical oils, and heavily hydrogenated oils are not yet resolved.

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