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A method for the determination of the extent of polymerization in frying fats and in fats extracted from fried foods
Author(s) -
Sahasrabudhe M. R.,
Bhalerao V. R.
Publication year - 1963
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02609649
Subject(s) - food science , chemistry , fraction (chemistry) , polymerization , urea , yield (engineering) , chromatography , organic chemistry , materials science , metallurgy , polymer
A method is described for the isolation of polymerized products in frying fats as a urea non‐inclusion fraction (NAF). Analysis of fats used in commercial frying operations and of fats extracted from some fried foods is reported. Amount of NAF obtained by the method appears to be in direct relation to the duration of heating. Oils heated at 200C for 24 hr yield 15舑18% of NAF having molecular weights of 500舑550. Some of the fats extracted from fried foods yielded up to 2.5% of the polymeric fatty acids.