About this document
Quality Factors in Frying Oils by SQF Practitioner is a document available to read on EtoBox.
The document discusses quality criteria for industrial frying oils and fats. It covers factors like melting point and solid fat content that affect product palatability and appearance. The major determinant of these functional properties is the fatty acid composition of the oil or fat used. Saturated fatty acids provide structure but can cause waxy mouthfeel. Monounsaturated fatty acids are relatively stable but don
- Author
- SQF Practitioner
- Language
- EN