Heated fats. IV. Chemical changes in fats subjected to deep fat frying processes: Cottonseed oil

Abstract

Abstract The effects of deep fat frying processes on the formation of polymeric and oxidized materials were determined under practical conditions. Experiments which determined the effect of continuous heating, turnover rate, intermittent heating, steam, and deep frying were carried out. The amounts of polymeric material and other parameters of fat deterioration were determined. The results obtained indicated that the amount of polymeric material formed increased regularly as heating time increased. A high overall turnover of used oil may not increase the useful life of a frying fat when the specific daily turnover of fat is small. Intermittent heating of a fat alternated with cooling cycles increased the deterioration of cottonseed oil. The act of frying a food product (potatoes) or simple addition of water to hot fat exerts a strong deteriorative effect on heated cottonseed oil.