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5 pages, 5 tables.During deep-fat frying, a complex series of reactions takes\udplace resulting in hydrolysis, oxidation and polymerization of the\udoil. As quality of fried foods is affected by that of the oil, regulations\udor guidelines have been established in many countries to\udguarantee high quality foods. In this lecture, present regulations\udmainly focusing on oil deterioration and setting limits to alteration\udcompounds are reviewed. Among analytical methods to control oil\udquality, polar compound and polymer determinations stand out.\udStudies carried out in different countries indicate the need for\udimproving the quality of frying oil to produce more nutritious fried\udfoods. Practical deep-fat frying can be divided in industrial and\udfast-food segments, characterized by the use of continuous and\uddiscontinuous fryers, respectively. From the analysis of a high\udnumber of samples it is deduced that the present situation is very\uddifferent in both segments and that the main problem is to\uddetermine when the fat or oil has to be replaced where there are\udno laboratory facilities. Hence, simple rapid analytical tests to\udsubstitute for official methods are neccesary to monitor oil quality\udin restaurants and fried food outlets. Data of validity of rapid tests\udwill be presented with particular emphasis on the utility of\udcommercialized kits like Oxifrit-Test and Veri-Fry to improve the\udquality of frying fats and oils.Peer reviewe

Regulation of used frying fats and validity of quick tests for discarding the fats