Premium
Properties of frying fat. I. The relationship of viscosity to the concentration of non‐urea adducting fatty acids
Author(s) -
Rock S. P.,
Roth H.
Publication year - 1966
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/bf02641031
Subject(s) - chemistry , urea , food science , viscosity , chromatography , organic chemistry , thermodynamics , physics
The extent of the thermal oxidative change in commercial frying fats as measured by the amount of non‐urea adducting fatty acids formed in the fat and the viscosity of the fat was compared. A direct and highly significant relationship was found. The relationship was found to be dependent upon the source and processing of the fat as well as the conditions of use.