Quick Detail
Place of Origin
Brand Name
PRIMA OILS SDN. BHD.
HS-CODE
-
Package & Delivery Lead Time
Package
TET Bottle
Detailed Description
The major use of cooking oil is in frying, where it functions as a heat transfer medium and contributes flavour and texture to foods. One requirement of a cooking oil is that it be stable under the very abusive conditions of deep-fat frying, namely, high temperatures and moisture. In general, oil should be kept at a maximum temperature of 180°C during frying. Frying food at a temperature which is too low results in increased fat uptake. Water, which is contributed by the foods that are fried in an oil enhances the breakdown of fatty acids which occurs during heating. Hydrolysis results in a poor-quality oil that has a reduced smokepoint, darkened colour and altered flavour. During heating, oils also polymerize, creating a viscous oil that is readily absorbed by foods and that produces a greasy product. The more saturated (solid) the oil, the more stable it is to oxidative and hydrolytic breakdown, and the less likely it is to polymerize.
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