Deep Frying: Chemistry, Nutrition, and Practical Applications

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 will cover 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 sterolsIncludes  practical information on the dynamics of frying from many perspectives including foodservice and industrialAddresses regulatory issues, environmental concerns, and nutritional aspects

Part 1 Overview 1. Production and Composition of Frying Fats 2. Storage and Handling of Finished Frying Oils 3. Initial Quality of Frying Oil

Part 2 Physical Characteristics 4. Volatile Odor and Flavor Components Formed in Deep Frying 5. Isomeric and Cyclic Fatty Acids as a Result of Frying 6. Formation and Analysis of Oxidized Monomeric, Dimeric, and Higher Oligomeric Triglycerides 7. Formation, Analysis, and Health Effects of Oxidized Sterols in Frying Fat

Part 3 Nutrition 8. Role of Fat in the Diet 9. Nutritional and Physiological Effects of Used Frying Oils and Fats 10. Physiological Effects of trans and Cyclic Fatty Acids 11. The Chemistry and Nutrition of Nonnutritive Fats

Part 4 Application 12. Dynamics of Frying 13. Foodservice Frying 14. Industrial Frying 15. Practical Foodservice Frying: Troubleshooting

Part 5 Evaluation 16. General Considerations for Designing Laboratory Scale Fry-Tests 17. Designing Field Frying Tests 18. Evaluation of Used Frying Oil 19. Evaluation of Passive and Active Filter Media 20. Sensory Evaluation of Frying Fat and Deep-Fried Products

Part 6 Regulation 21. Regulation of Frying Fat and Oil 22. Environmental Concerns 23. Options for Reducing/Eliminating trans Fatty Acids in Deep Fat Frying and Labeling Implications 24. Current and Future Frying Issues