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An oil consisting of one or more permitted edible oils that are suitable for deep and deep frying.
When frying foods, there are usually problems with most of them being oils. Some of these problems are:
Smoke
Foam
Oil and food discoloration
Forming bitter or harmful compounds
Formation of trans fatty acids
The frying oil is designed to overcome this problem. This oil has higher amounts of saturated fatty acid than other oils. Therefore, it has higher thermal stability and can be used at higher temperatures.
Other results of these compounds include longer oil life, ability to be reused several times, prevention of discoloration of oil and food and prevention of formation of trans fatty acids and bitter or harmful compounds.
Superficial frying: A type of frying in which food is superficially exposed to oil.
Deep frying: A type of food frying in which the food is completely immersed in the oil and fried.
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