Abstract
During deep-fat frying, a complex series of reactions takes place resulting in hydrolysis, oxidation and polymerization of the oil. As quality of fried foods is affected by that of the oil, regulations or guidelines have been established in many countries to guarantee high quality foods. In this lecture, present regulations mainly focusing on oil deterioration and setting limits to alteration compounds are reviewed. Among analytical methods to control oil quality, polar compound and polymer determinations stand out. Studies carried out in different countries indicate the need for improving the quality of frying oil to produce more nutritious fried foods. Practical deep-fat frying can be divided in industrial and fast-food segments, characterized by the use of continuous and discontinuous fryers, respectively. From the analysis of a high number of samples it is deduced that the present situation is very different in both segments and that the main problem is to determine when the fat or oil has to be replaced where there are no laboratory facilities. Hence, simple rapid analytical tests to substitute for official methods are neccesary to monitor oil quality in restaurants and fried food outlets. Data of validity of rapid tests will be presented with particular emphasis on the utility of commercialized kits like Oxifrit-Test and Veri-Fry to improve the quality of frying fats and oils.
Highlights
Over the last forty years there has been a great increase in the consumption of frying fats and oils, following the development of a wide range of new products among which frozen prefried foods and fast foods stand out.During the frying process, the oil or fat is exposed to high temperature in the presence of air and moisture
Studies carried out in different countries indicate the need for improving the quality of frying oil to produce more nutritious fried foods
Simple rapid analytical tests to substitute for official methods are neccesary to monitor oil quality in restaurants and fried food outlets
Summary
Over the last forty years there has been a great increase in the consumption of frying fats and oils, following the development of a wide range of new products among which frozen prefried foods and fast foods stand out.During the frying process, the oil or fat is exposed to high temperature in the presence of air and moisture. Some are linked to the process itself, such as temperature, lenght of heating, continuous or discontinuous heating, turnover rate, etc.; others to the food subjected to frying, i.e., lipid composition, main and minor constituents, etc.; or else to the oil or fat used e.g., unsaturation degree, initial quality and additives. Both facts, namely, the important volume of frying fats and oils and the loss of quality during the frying process, have stressed the need for quality control by establishing limits to fat degradation through official or unofficial regulations
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