Quality criteria of industrial frying oils and fats

被引：0
|
作者：
Brinkmann, B [1 ]
机构：
[1] Walter Rau Neusser Ol & Fett AG, D-41460 Neuss, Germany
来源：
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY | 2000年 / 102卷 / 8-9期
关键词：
industrial frying; shortening; functionality of fat; quality criteria; value analysis;
D O I：
10.1002/1438-9312(200009)102:8/9<539::AID-EJLT539>3.3.CO;2-2
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Fried food is very popular all around the world and comprises a wide variety of different products. Each of them demands special attention to make them a success. Factors such as the melting point and the solid fat content may contribute to the palatability and appearance of fried food. Major characteristics of products, processing and quality issues are related to the fatty acid composition of shortenings. important points to be considered for choosing a suitable oil for a specific product are highlighted and a simple statistical method of value analysis is proposed to put the choice of a shortening on a better basis.
引用
收藏
页码：539 / 541
页数：3
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