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Several Factors Affecting Frying Oil
Date：
2024-08-07 18:33
The first thing we should consider is that the heating temperature of the oil when frying food is generally relatively high, and the stability and oxidation rate of the oil at high temperatures.
1. From the perspective of oxidation rate-due to the different fatty acids contained in fats and oils, the oxidation rate is relatively different, saturated fats have the highest stability and are least prone to oxidation. The higher the saturation level of the fat used for frying food, the less easily oxidized and the less lipid peroxide is produced. Therefore, the fat used for frying food is preferably saturated fatty acid. Palm oil> animal oil> olive oil, peanut oil, etc.
2. Considering the stability of fats-fats with relatively high stability in natural fats and oils include butter, cocoa butter cream, etc., with a stability value of 2.3-2.4, followed by lard and palm oil, with a stability value of 1.5-2.0. Among vegetable oils, peanut oil has good stability, with a stability value of 1.2, and other fats and oils are 1.0 or less than 1.0, such as soybean oil, sunflower oil, etc. The oil with low stability value is not suitable as oil for frying.
3. The soybean oil and rapeseed oil mentioned above are not suitable for frying oil because they contain a certain amount of linolenic acid. Vegetable oil rich in linoleic acid is not suitable for frying oil, such as safflower oil, sunflower oil is rich in linoleic acid, at high temperatures will also accelerate the oxidation reaction, produce harmful to health peroxides and trans fatty acids.
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