Abstract
Fats and oils are heated at high temperatures during baking, grilling and pan frying; however, deep fat frying is the most common method of high temperature treatment. Deep fat frying is a popular food preparation method because it produces desirable fried food flavor, golden brown color and crisp texture. For example, in the U.S. in 1994, approximately 12 billion pounds of fats and oils were used with 5.5 billion pounds used for frying and baking (USDA, 1995). Fried snack foods accounted for 2.9 bilion pounds of oil, whereas 2 billion pounds were used for frying in restaurants (USDA, 1995). Because of such large consumption of frying oils and fats, the effects of high temperatures on these oils and fats is of major concern both for product quality and nutrition. This chapter will discuss the process of frying and the chemical and physical reactions that occur. The products formed from these reactions will be reviewed as well as information on the effects of the products and the control of these deteriorative reactions.
This is a preview of subscription content, log in via an institution to check access.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
Preview
Unable to display preview. Download preview PDF.
References
Arroyo, R.; Cuesta, C.; Garrido-Polonio, C.; Lopez-Varela, S.; Sanchez-Muntz, F.J. High-performance size-exclusion chromatographic studies on polar components formed in sunflower oil used for frying. J. Amer. Oil Chem. Soc. 1992, 69, 557.
Chanin, B.E.; Valli, V.E.; Alexander, J.C. Clinical and histopatholgical observations with rats fed laboratory heated or deep-fry fats. Nutr. Res 1988, 8, 921.
Clark, W.L.; Serbia, G.W. Safety aspects of frying fats and oils. Food Tech. 1991, 45, 84.
Dobarganes, M.C.; Marquez-Ruiz, G. Dimeric and higher oligomeric triglycerides, In “Deep Frying-Chemistry, Nutrition and Practical Applications”, E.G. Perkins and M.C. Erickson, eds., AOCS Press, Champaign, IL, 1996, 89.
Frankel, E.N.; Smith, L.M.; Hamblin, C.L.; Creveling, R.K.; Clifford, A.J. Occurrence of cyclic fatty acid monomers in frying oils used for fast foods. J. Am. Oil Chem. Soc. 1984, 61, 87.
Frankel, E.N.; Warner, K.; Moulton, K.J. Effects of hydrogenation and additives on cooking oil performance of soybean oil. J. Am. Oil Chem. Soc. 1985, 62, 1354.
Fritsch, C.W. Measurements of frying fat deterioration: A brief view. J. Am. Oil Chem. Soc. 1981, 58, 272.
Gere, A.; Sebedio, J. L.; Grandgirard, A. Studies on some Hungarian fats and oils obtained from commercial frying processes. Fette Seifen Anstr-Mittel 1985, 87, 359.
Kantorowitz, B.; Yannai, S. Comparison of the tendencies of liquid and hardened soybean oils to form physiologically undesirable materials under simulated frying conditions. Nutr. Rep. Int. 1974, 9, 331.
Marquez-Ruiz, G., Tasioula-Margari, M., Dobarganes, M.C. Quantitation and distribution of altered fatty acids in frying fats. J. Amer. Oil Chem. Soc. 1995, 72, 1171.
Moreira, R., Palau, J.; Sun, X. Deep fat frying of tortilla chips: An engineering approach. Food Tech. 1995, 49, 307.
Morton, I. D. Naturally occurring toxins in foods. Proc. Nutr. Soc. 1977, 36, 101.
Perkins, E.G. Formation of non-volatile decomposition products in heated fats and oils. Food Tech. 1967, 21, 125.
Perkins, E.G. Formation of lipid oxidation products during deep fat frying: Effects on oil quality and their determination, In “Food Lipids and Health” McDonald, R.E.; Min, D.B., eds., Marcel Dekker, Inc., New York, 1996, 139.
Pokorny, J. Flavor chemistry of deep fat frying in Oil. In “Flavor Chemistry of Lipid Foods”, Min, D.B.; Smouse, T.H., eds., American Oil Chemists Society, Champaign, IL, 1989, 113–115.
Poumeyrol, G. Rev. Fr. Corps Gras, 1987, 34, 543.
Rojo, J.; Perkins, E. Cyclic fatty acid monomer formation in frying fats. J. Am. Oil Chem Soc. 1987, 64, 414.
Sebedio, J-L.; Grandgirard, A.; Septier, C.; Prevost, J. Rev. Fr. Corps Gras, 1987, 34, 15.
Sebedio, J-L.; Grandgirard, A. Physiological effects of trans and cyclic fatty acids. Prog. Lipid Res. 1989, 28, 303.
Selke, E.; Rohwedder, W.K.; Dutton, H.J. Volatile components from triolein heated in air. J. Amer. Oil Chem. Soc. 1977, 54, 62.
Selke, E.; Rohwedder, W.K.; Dutton, H.J. Volatile components from trilinolein in air. J. Amer. Oil Chem. Soc. 1980, 57, 25.
U.S. Department of Agriculture, Economic Research Service, Food Consumption Tables, 1995.
Warner, K.; Mounts, T.L.; Kwolek, W.F. Effects of antioxidants, methyl silicone and hydrogenation on room odor of soybean cooking oils. J. Amer. Oil Chem. Soc. 1985, 62, 1483.
Warner, K.; Orr, P.; Glynn, M. Effect of fatty acid composition of oils on flavor and stability of fried food. J. Am. Oil Chem. Soc. 1997, 74, 374.
Wessels, H. Determination of polar compounds in frying fats. Pure and Applied Chem. 1983, 55, 84.
Author information
Authors and Affiliations
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 1999 Springer Science+Business Media New York
About this chapter
Cite this chapter
Warner, K. (1999). Impact of High-Temperature Food Processing on Fats and Oils. In: Jackson, L.S., Knize, M.G., Morgan, J.N. (eds) Impact of Processing on Food Safety. Advances in Experimental Medicine and Biology, vol 459. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-4853-9_5
Download citation
DOI: https://doi.org/10.1007/978-1-4615-4853-9_5
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4613-7201-1
Online ISBN: 978-1-4615-4853-9
eBook Packages: Springer Book Archive