Studies on the Standardization of Fat Stability Test. III.

At the Fat Stability Committee of Japan Oil Chemists' Society, the results of fat thermal oxidative stability were previously reported.The results of collaborative tests on fat-frying stability are presented in the present paper. Soybean, rapeseed, palm oils, and lard were examined at 180°C under continuous water spraying and heat application. Carbonyl, anisidine, and acid values and polar compounds of the frying oils were determined. The carbonyl value and polar compounds increased linearly.The relation of foaming during fat-frying with variation in the carbonyl value or polar compounds is discussed. It may be possible to assess fat-frying stability on the basis of these two parameters under continuous water spraying and heat application.