Chemical reactions and main products of oils and fats during deep-frying

Deep- frying at 180 ℃ or above is one of the most common food processing methods. Reactions such as oxidation,hydrolysis,isomerization and polymerization of oils and fats take place in the deep- frying process. After these reactions,the main products of triacylglycerol,the major component of oils and fats,are volatile compounds,hydrolysis products,oxidized triacylglycerol monomers,cyclic compounds,trans- configuration compounds and polymers etc. Well understanding the possible mechanisms of these reactions and main products of oils and fats under deep- frying condition helped to control the deep- frying processing,therefore,the quality of fried foods could be guaranteed.