Abstract
The rate of degradation of frying fats and oils depends on several parameters such as the type of fat, the fried food, and the frying conditions. Thus, it is not possible to suggest a general period of usage until the spoilage of deep-frying fat begins and the fat has to be changed. Therefore, simple criteria for the evaluation of the quality of the fat are necessary. Quick tests are a way of estimating the quality of deep-frying fats on a standardized basis in small food institutes. Several quick tests have been developed based on physical parameters (viscosity, dielectric changes) and on chemical parameters (free fatty acids, oxidized, and polar compounds). The test kits consists of portable instruments or simple color reaction sticks with a color scale. Test kits available an the German market in the 90s were compared with laboratory methods for the evaluation of used deep-frying fats. The results of a questionnaire will be presented which gives an overview on quality control for used deep-frying fats in small food institutes today.
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