Knowledge of the important chemical changes that oils and fats may undergo is necessary to understand how the various products are manufactured as well as to cope with the possible problems that can occur in storage, transportation, and use. The most important chemical reactions occur at (1) the points of unsaturation on the fatty acid chain and (2) the point where the fatty acids are attached to the glycerol molecule (the ester linkage). This knowledge will be especially helpful in understanding the changes that take place in fats used in deep-frying.
KeywordsGeometric Isomer Methyl Silicone Common Chemical Reaction Fatty Acid Radical Frying Temperature
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