Palm oil and blends better for frying
What is it about?
What is the best oil for frying? While there is yet no off the shelf answer, we have contributed to the knowledge that considering qualities of fried products such as color, oil absorption and crispiness, palm oil is a top choice. For consumers concerned about the high saturation of the oil, then blending with high oleic vegetable oil such as canola oil is an acceptable alternative.
Why is it important?
Understanding the nature of food matrix and its interactions with the processing methods has been enhanced and use of crude PO for industrial deep-fat frying is encouraged
The following have contributed to this page: Mr Ogan I. Mba
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