Author
 |
Warner, Kathleen |
|
Submitted to: Book Chapter
Publication Type: Review Article Publication Acceptance Date: 11/20/2002 Publication Date: 3/20/2003 Citation: WARNER, K.A. EFFECTS OF ANTIOXIDANTS IN FRYING OILS. Gupta, M., Warner, K., White, P., editors. AOCS Press, Champaign, IL. Chemistry of Frying Oils. 2003. p. 210-227. Interpretive Summary: Technical Abstract: Fatty acid composition of oils has a major effect in determining how stable an oil will be during frying, but other factors such as the amounts and types of naturally occurring minor oil constituents and of chemical and natural additives can impact oil stability and quality of fried food. Minor oil constituents including tocopherols, beta carotene, and chemical antioxidants have been shown to improve oil quality and stability of salad oils. Oil processors put additives in frying oils during or after processing such as methyl silicone and antioxidants. This chapter will present information about the effects on fry life of several types of natural occurring compounds and of additives. |
