Physico Chemical and Nutritional Quality Characteristics of Blended Edible Oils

This book provides an in-depth analysis of deep frying, focusing on the thermal stability of frying oils and their degradation at high temperatures. It examines the processes involved in deep fat frying, highlighting the chemical reactions and physical changes that affect oil quality, health risks, and food composition. The book also explores the global production and consumption patterns of edible oils, with a special emphasis on oils like soybean and palm oil. It aims to offer insights into improving frying oil quality for healthier cooking practices and their role in human health.

The deep fat frying process is central to food production, where oils are exposed to high temperatures, leading to degradation and the formation of potentially harmful by-products. This book discusses the significance of oil stability, oxidation, and the impact of frying oils on the healthfulness of fried foods. It emphasizes the importance of selecting oils with good oxidative stability and low trans fats to enhance food quality and nutrition. Additionally, it explores global trends in edible oil production and consumption, offering a detailed understanding of their role in both the food industry and human health.

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