Deep Frying

Chemistry, Nutrition, and Practical Applications

Michael D. Erickson

• Publisher: Academic Press and AOCS Press
• Year: 2015
• Print ISBN: 9781893997929
• eBook ISBN: 9780128043530
• Edition: 2
• Topic: Technology & Engineering
• Subtopic: Applied Sciences
• Index: Technology & Engineering

Since the first edition of Deep Frying was published in 1996, there have been many changes to the U.S. Dietary Guidelines and nutritional labeling laws, and improvements in frying technology and practices have made a significant impact on the industry. This book covers everything you need to know to create fat and oil ingredients that are nutritious, uniquely palatable and satisfying.- Focuses heavily on the physical characteristics of oils during frying, including odor and flavor components and oxidized sterols- Includes practical information on the dynamics of frying from many perspectives including foodservice and industrial- Addresses regulatory issues, environmental concerns, and nutritional aspects

Part 1

Overview

Outline

Chapter 1: Production and Composition of Frying Fats

Chapter 2: Storage and Handling of Finished Frying Oils

Chapter 3: Initial Quality of Frying Oil

1

Production and Composition of Frying Fats

David R. Erickson, DJ Consultants, 507 Woodlake Drive, Santa Rosa, CA 95405-9203

Production of suitable frying fats and oils starts with crude fats or oils extracted from oil seeds, tree fruits and nuts, and animal or marine fatty tissues. In this chapter the successive steps of extraction, refining and formulation of fats and oils into frying media will be briefly discussed.

Composition of Crude Fats and Oils

Fats and oils are considered less complex than proteins and carbohydrates because they consist largely of triacylglycerols (triglycerides), which are relatively simple compounds. Nevertheless, there are some common conventional terms used in the edible oils industry that may be somewhat confusing.

The first of these are the actual definitions of fats and oils. The classic definition for fats is that they are solid at room temperature (20°C), while oils are liquid. Table 1.1 shows, however, that classic definitions do not necessarily agree with common usage. More confusion is introduced when fats and oils such as cottonseed, palm, lard, and tallow, are fractionated to give lower-melting, liquid, or soft fractions (olein), and higher-melting, more solid fractions (stearine). Such fractionations and their products are shown in Table 1.2. Further uncertainty is introduced depending on the degree and efficiency of fractionation.

TABLE 1.1

Fats and Oils by Classic Definitions Compared to Common Usage

Oil (liquid at 20°C)	Fat (solid at 20°C)^a
Corn	Coconut
Cottonseed	Palm
Fish	Palm kernel
Olive	Butter (butter oil)
Peanut	Lard (lard oil)
Rapeseed/canola	Tallow (oleo oil)
Safflower
Soybean	Sunflower

^aAll are solid or partially solid at room temperature.

TABLE 1.2

Fractionated Fats/Oils and Resulting Products

...

Product	Fraction
Cottonseed	Winterized cottonseed oil
	Cottonseed stearine

Table of contents

• Cover image
• Title page
• Table of Contents
• Copyright
• Dedication
• Foreword
• Introduction
• About the Editor
• Part 1: Overview
• Part 2: Physical Characteristics
• Part 3: Nutrition
• Part 4: Application
• Part 5: Evaluation
• Part 6: Regulation
• Index