How To Choose a Fry Oil?
The fatty acid composition of oil changes when exposed to heat Fry Oil. Frying reduces PUFA content and increases saturated and trans fatty acids. Therefore, oils with high PUFA content are not suitable for frying food.
When you’re choosing oil for Fry Oil, consider: สมัครสมาชิก UFABET
- Oil fatty acid profile: Oils with high PUFA cause the production of more harmful compounds. When heated, compared to oils with high MUFA or saturated fat. Although saturated fats (such as coconut oil) are stable in heat. It is not recommended to fry with high saturated fats because fried food will absorb the oil.
- Smoke point: The smoke or smoking point is the temperature at which oil begins to evaporate. This process causes chemical changes in the oil, resulting in an undesirable appearance and taste and the formation of harmful compounds. For this reason, a high smoke point is most desirable for frying.
- Processing method: Processing methods affect oil stability by changing antioxidant content. Mechanical processes, as used in producing extra virgin olive oil, preserve the oil’s natural antioxidant content. Refined oils (that may be bleached or heated) lose some antioxidants. So they’re generally added later as additives.
Deep-frying food generates harmful compounds and often lowers the nutritional quality of both the oil and the food. You can use oils high in monounsaturated fatty acids and low in polyunsaturated fatty acids for frying. Such as olive, avocado, rice bran, and peanut oil. Regardless of which oil you use, avoid reusing oils to reduce the generation of harmful compounds.
