The thermal decomposition of fats and oils not only affects product safety.

The thermal decomposition of fats and oils not only affects product safety, but fried food quality as well. Several compounds--hydrocarbons, aldehydes, cyclic monomers, dimers and trimers--are among those that form during the oxidation, polymerization and hydrolysis of frying oils. Scientists also have determined that ingesting deteriorated fats could be harmful. Researchers have determined what affects the amount and types of these compounds formed during thermal processing. They suggest we select more oxidatively stable frying oils, such as high oleic soybean, corn, canola or sunflower oil developed by plant breeding or transgenic manipulation. It is also important to optimize frying conditions and monitor oil quality by measuring changes in the oil during the frying process to help inhibit the formation of any decomposition products. Contact: Kathleen Warner, USDA/ARS National Center for Agricultural Utilization Research, 1815 N. University, Peoria, IL 61604. Phone: [phone]. Fax: [phone]. Email: [e-mail].