Frying Oils
Edible Oil and Fat Products: Products and Applications
Monoj K. Gupta,
Monoj K. Gupta
MG Edible Oil Consulting International, Richardson, Texas
Search for more papers by this authorMonoj K. Gupta,
Monoj K. Gupta
MG Edible Oil Consulting International, Richardson, Texas
Search for more papers by this authorAbstract
Fried foods have provided culinary delight to people worldwide for centuries. Modern day frying involves sophisticated equipment, techniques, ingredients, and packaging. This is because the industrial fried products require long shelf life for warehousing, distribution, and sale. Oil plays a great role in determining the storage stability quality of the fried product. Frying oil has been available to man in various parts of the world. Most of the time a specific oil has been selected for frying because it is locally available. Man also has moved from the crude expelled oils to refined oils as the oil technology advanced. In addition, the availability of most oils across the world has also increased due to improved transportation and storage systems developed over the years. Consumers have been exposed to the taste of products fried in different types of oil for quite sometime. Production of other than the indigenous oils has also become common where the local climate, soil conditions, and overall agronomy have been favorable to a particular type of oilseed or oil palm trees.
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