Techno-Functional Attributes of Frying Additives

• Published in: Frying Technology pp. 295 - 310
• Main Authors: Singh, Richa, Kishore, Anusha
• Format: Book Chapter
• Language: English
• Published: United Kingdom CRC Press 2024; Taylor & Francis Group
• Edition: 1
• Subjects: Delay Lipid Oxidation; Synthetic Antioxidants; Frying Process; Frying Temperature; Foam Height; Reduce Oil Uptake; Diatomaceous Earth; Higher Oil Uptake; Fried Foods; Grass Carp Fillets; Filter Aids; Rice Bran Oil; Roasted Sesame Oil; Total Polar Compounds; Vacuum Frying; High Oleic Sunflower Oil; PG; Sesame Oil; Final Oil Content; Alkali Catalyzed Transesterification Process; Frying Oil; Deep Fat Frying; Oil Uptake; Antifoaming Agent
• ISBN: 1032348739; 9781032348735; 1032358998; 9781032358994
• DOI: 10.1201/9781003329244-11

Earlier, the Indian traditional food sector was restricted to households and deep fat frying is the oldest method of cooking. Traditional foods with good sensory quality, digestibility, and nutritive value were prominent in households. Then these deep fat-fried foods entered into the commercial market and are well established among other products. In cooking of deep fat-fried products, the oil serves as the heat transfer medium and migrates into the food improving overall food palatability, providing flavor, and increasing calorie content. The increase in calories from deep-fried foods made it unhealthy; this diet is associated with health risks. Nowadays, consumers are more aware of their health and prefer healthy and nutritional foods. Frying additives are introduced in frying oil to enhance the quality of frying oil and also to reduce the absorption of fat into food products.