Interactions between fat and food during deep-frying

• Published in: European journal of lipid science and technology Vol. 102; no. 8-9; pp. 521 - 528
• Main Authors: Dobarganes, Carmen, Márquez-Ruiz, Gloria, Velasco, Joaquín
• Format: Journal Article Conference Proceeding
• Language: English
• Published: Weinheim WILEY-VCH Verlag GmbH 01-09-2000; WILEY‐VCH Verlag GmbH; Wiley-VCH
• Subjects: Biological and medical sciences; chemical reactions; deep-frying; Fat industries; food; Food engineering; Food industries; frying fat; Fundamental and applied biological sciences. Psychology; General aspects; physical interaction; Cooking; Deep-frying; Chemical reaction; Fat; Lipids; Foodstuff; Review; Physical properties; Mass transfer
• ISSN: 1438-7697; 1438-9312
• DOI: 10.1002/1438-9312(200009)102:8/9<521::AID-EJLT521>3.0.CO;2-A

In deep‐fat frying the food is completely surrounded by the frying fat or oil and different events occur within a few minutes: dehydration of food surface, absorption of fat, formation of flavour compounds, development of surface colour, etc. Due to the drastic conditions applied during deep‐frying, the frying fat also undergoes degradation. Although much work has been done on modifications of used frying fats and oils under different conditions, changes in the fried substrate have been much less studied. Particularly, there is minimal information on some physical and chemical aspects of the interactions between frying fats and fried foods. In this paper the main changes in the frying fat due to the nature of the food fried in it as well as modifications in the food as a consequence of the fat or oil used as heat transfer medium are reviewed. Fat absorption and lipid exchanges are the main physical changes involved. Chemical reactions include interaction between food constituents and oxidised lipids as well as hydrolysis of frying fats due to food moisture.