Usually vegetable fats and oils are used for deep-frying. Animal fats, such as beef suet and leaf fat are less suitable. Alongside fat, they contain protein, which separates as a brown turbidity on heating and negatively influences the usability of the fat. When fats and oils are heated with foods, the fats are considerably changed by auto-oxidation, isomerisation, polymerisation and hydrolysisThe reaction with Schiff's reagent can be used to judge deep-fry fat. Deep-fry fat which is unfit for use can be recognized by its colour, taste and reduced smoke point. The health aspects of deep-frying should be discussed.
What you can learn about
- Properties of vegetable fats and oils
- Easy teaching and efficient learning by using interactive experimentation PHYWE-Software
- Experiment is part of a complete solution set with experiments for the topic Food Chemistry matched with international curriculum: all topics are covered