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A nutritive evaluation of over‐heated fats
Author(s) -
Rice E. E.,
Poling C. E.,
Mone P. E.,
Warner W. D.
Publication year - 1960
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/bf02631613
Subject(s) - oxidizing agent , food science , food preparation , food processing , environmental science , chemistry , business , organic chemistry
According to the tests used, harmful substances do not occur in fried foods or in fats used in preparing foods. It is possible to obtain biologically undesirable materials by excessively heating and/or oxidizing fats in the laboratory, but the conditions required for the production of such materials differ greatly from those used in practical cooking or processing of foods. There appears to be no reason to believe that fats are nutritionally damaged when handled by normally‐accepted good practice in present‐day food preparation.