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Relevant bibliographies by topics / Deep frying

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Academic literature on the topic 'Deep frying'

Author: Grafiati

Published: 4 June 2021

Last updated: 25 July 2025

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Journal articles on the topic "Deep frying"

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Habarakada, A., P. A. B. N. Perumpuli, W. T. V. Thathsaranee, and I. P. Wanninaika. "Physical, chemical, and nutritional quality parameters of three different types of oil: determination of their reusability in deep frying." Food Research 5, no. 5 (2021): 226–35. http://dx.doi.org/10.26656/fr.2017.5(5).079.

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Deep frying is the process of immersing food in hot oil at a temperature of approximately 180°C. During deep frying, different chemical reactions are taking place, resulting in changes in the physicochemical properties of the frying oil, eventually leading to harmful health effects on the consumers. Nevertheless, based on economic feasibility, both the domestic and industrial levels tend to repeatedly use edible oils for deep frying. Thus, the current study aimed to evaluate physicochemical and nutritional parameters of commercially available coconut oil, palm oil and sunflower oil and to inve

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Cuesta, C., A. Romero, and F. J. Sánchez-Muniz. "Fatty Acid Changes in High Oleic Acid Sunflower Oil during Successive Deep-Fat Fryings of Frozen Foods." Food Science and Technology International 7, no. 4 (2001): 317–28. http://dx.doi.org/10.1106/197r-7yne-8qnh-715y.

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High oleic acid sunflower oil (HOSO) is a monounsaturated oil that is being extensively used in frying. The level of total altered fatty acids and the fatty acid pattern of a fryer oil was used to evaluate the alteration of a HOSO used 20 times to fry various frozen foods with frequent replenishment (FR) or without replenishment (NR) with fresh oil during the frying. In addition, the levels of total altered fatty acids and the fatty acid composition of the fat extracted from the fried potatoes after numerous fryings were determined and compared to those of the corresponding fryer oils. Altered

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Mukesh Kr. Singh, Ajay Kumar, Roshan Kumar, P. Satheesh Kumar, P. Selvakumar, and Anurag Chourasia. "Effects of Repeated Deep Frying on Refractive Index and Peroxide Value of Selected Vegetable Oils." International Journal for Research in Applied Sciences and Biotechnology 9, no. 3 (2022): 28–31. http://dx.doi.org/10.31033/ijrasb.9.3.6.

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Objectives: In preparation for deep frying, the peroxide values and refractive indices of palm, sesame, and sunflower oils were measured. The peroxide value and refractive indices of the vegetable oils used to fry white Indian potato chips in three batches were determined after each stage of deep frying. According to the findings, deep-frying significantly alters the refractive index and peroxide value of vegetable oils. Material & Method: Medical and scientific indexing sites like PubMed and Google Scholar were used to find relevant medical and scientific articles. Result & Discussion

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Chen, Jinghao, Yi Lei, Jiaxin Zuo, et al. "The Effect of Vacuum Deep Frying Technology and Raphanus sativus on the Quality of Surimi Cubes." Foods 10, no. 11 (2021): 2544. http://dx.doi.org/10.3390/foods10112544.

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This study uses a response surface methodology to optimize the vacuum deep frying process of surimi cubes. The effects of vacuum deep frying temperature, frying time, and thickness on the hardness and color difference of surimi cubes with Raphanus sativus were studied. Further, the manuscript explored the quality changes of surimi cubes under different frying processes (vacuum deep frying, atmospheric deep frying, and shallow frying). Moreover, the Chinese Min-Cantonese cuisine-Raphanus sativus was utilized as auxiliary raw material to change the hardness and reduce the oil content. The optima

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Oliveira, Sarah Moura de, Taís Andreza Batista de Jesus, Ketily Alves Lariú, Carla Gabrielle da Silva de Jesus, and Emília Akil. "Quality investigation of the most consumed refined seed oils after French fries’ domestic short-term deep-frying process." OBSERVATÓRIO DE LA ECONOMÍA LATINOAMERICANA 22, no. 3 (2024): e3917. http://dx.doi.org/10.55905/oelv22n3-189.

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Deep-frying is an attractive food preparation method and has been in use for centuries. It is a very popular culinary practice worldwide and can be used both industrially and domestically. Deep-fried food has a unique sensorial property, such as flavor, aroma, and texture. However, the chemical quality of the frying oil can be affected by the high temperatures normally used in deep-frying. Complex series of reactions that occur in vegetable oils during deep-frying (hydrolytic and oxidative rancidity processes) they are related to several mechanisms, such as reactive species, chemical compositi

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Bastida, S., and F. J. Sánchez-Muniz. "Thermal Oxidation of Olive Oil, Sunflower Oil and a Mix of Both Oils during Forty Discontinuous Domestic Fryings of Different Foods." Food Science and Technology International 7, no. 1 (2001): 15–21. http://dx.doi.org/10.1106/1898-plw3-6y6h-8k22.

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Changes in sunflower oil (SO), olive oil (OO) of 0.4º acidity value and a mixture (1:1) of both oils (MO) were studied during forty domestic discontinuous deep-fat frying of various foodstuffs, mostly frozen foods. The replenishment of the oil in the fryer with fresh oil was performed after every ten uses to maintain the oil volume in the fryer. Alteration of oils was evaluated by measuring polar content (PC) and compounds related to thermoxidative and hydrolytic changes. PC increased with different rates in the three oils, thus after twenty fryings, PC was 25.3 g/100 g oil for SO, 22.4 g/100

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Mkamburi, Kilian M., Evayline M. Nkirigacha, Patricia M. Mbogoh, and Jackin N. Nanua. "Are Deep Frying Practices Employed by Food Vendors in Mtwapa and Junju Communities of Kilifi County Safe? An Exploratory Study." JOURNAL OF NUTRITION and DIETETICS, NAIROBI 5, no. 1 (2024): 35–46. https://doi.org/10.57039/jnd_05_01_04.

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Deep fat frying (DFF) practices can influence the formation of genotoxic, mutagenic, and carcinogenic aldehydes in frying oils and deep-fried foods. Studies from low and medium-income countries reveal high concentrations of toxic aldehydes (TAs) in deep-fried foods and in-use frying oils. We, therefore, investigated DFF practices employed by food vendors and determined TA concentration in in-use frying oils in parts of Kilifi South. We conducted a cross-sectional study interviewing 90 participants engaged in commercial DFF. The main practices investigated included type and make of frying pan u

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Lin, Hong-Ting Victor, Der-Sheng Chan, Yu-Hsiang Huang, and Wen-Chieh Sung. "Kinetics of Moisture Loss and Oil Absorption of Pork Rinds during Deep-Fat, Microwave-Assisted and Vacuum Frying." Foods 10, no. 12 (2021): 3025. http://dx.doi.org/10.3390/foods10123025.

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The fat content of fried pork rinds is high, and alternative frying helps reduce the oil content and maintain their texture and taste. Different frying methods such as microwave-assisted, traditional deep frying and vacuum frying on the breaking force, color, microstructure, water loss and oil absorption attributes of fried pork rinds were evaluated in this study. The fat content of microwave-assisted and vacuum-fried pork rinds was lower (24.2 g/100 g dry weight basis (db) and 17.1 g/100 g db, respectively) than that (35.6 g/100 g db) of traditional deep-fat frying. Non-uniform, holy and irre

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Han, Zhonghui, Jianxin Gao, Shunyang Zhang, Yan Zhang, and Shuo Wang. "Simultaneously Mitigation of Acrylamide, 5-Hydroxymethylfurfural, and Oil Content in Fried Dough Twist via Different Ingredients Combination and Infrared-Assisted Deep-Frying." Foods 10, no. 3 (2021): 604. http://dx.doi.org/10.3390/foods10030604.

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The effect of main ingredients (wheat flours, polyol sweeteners, and frying oil) and infrared-assisted deep-frying on the acrylamide, 5-hydroxymethylfurfural (HMF), oil content, and physicochemical characteristics of fried dough twist (FDT) were investigated. The amount of acrylamide and HMF produced in FDT made with low-gluten flour is significantly lower than that of flour with high gluten content. Among polyol sweeteners, maltitol causes the greatest reduction in acrylamide and HMF in FDT. Moreover, the oil content of FDT was significantly reduced by optimizing the infrared-assisted deep-fr

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Destrin Nurfadilah, Lianda, Sri Adilla Nurainiwati, and S. M. Agustini. "PENGARUH PEMBERIAN MINYAK DEEP FRYING TERHADAP PERUBAHAN HISTOPATOLOGI JANTUNG TIKUS PUTIH (Rattus novergicus strain wistar)." Saintika Medika 9, no. 1 (2017): 54. http://dx.doi.org/10.22219/sm.v9i1.4126.

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Pengaruh Pemberian Minyak Deep Frying Terhadap Perubahan Histopatologi Jantung Tikus Putih (Rattus novergicus strain wistar). Latar belakang: Peningkatan harga minyak tiap tahunnya mengakibatkan banyak masyarakat menggunakan minyak goreng berulang kali sehingga mengakibatkan terbentuknya senyawa radikal bebas yang dapat menyebabkan nekrosis sel otot jantung. Tujuan: Penelitian ini bertujuan untuk membuktikan pengaruh pemberian minyak deep frying terhadap perubahan histopatologi jantung tikus putih (Rattus novergicus strain wistar). Metode: Penelitian ini merupakan true experimental menggunakan

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Dissertations / Theses on the topic "Deep frying"

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Afaneh, Ibrahim Abdullah. "Immersion frying of potato products." Thesis, Queen's University Belfast, 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.343110.

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Kassama, Lamin Samboujang. "Pore development in meat products during deep-fat frying." Thesis, McGill University, 2003. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=19513.

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The relationships between moisture loss and oil uptake and their effects on porosity, pore size distribution and pore structure during deep-fat frying of chicken breast meat were investigated. Chicken meat samples were deep-fat fried in an industrial fryer. The frying oil temperatures were 170, 180 and 190°C and samples were fried for times ranging from 5 to 900 s.

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Kalogianni, Eleni P. "Physico-chemical and chemical changes during repeated deep-frying of potatoes." Thesis, University of Lincoln, 2007. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.441670.

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Ye, Qionghuan. "Strategies to Inhibit the Formation of 3-Monochloropropane Diol During Deep-Fat Frying." Thesis, North Dakota State University, 2020. https://hdl.handle.net/10365/32048.

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3-monochloropropane-1,2-diol or 3-chloropropane-1,2-diol (3-MCPD) and glycidol are the most commonly occurring group of thermal process contaminants which are considered as “possible human carcinogen” and “probably carcinogenic to humans”, respectively. Potato strips prepared from three different potatoes cultivars (Russet Burbank, Ranger Russet, and Umatilla Russet) grown in North Dakota from the crop year 2018 were fried with vegetable oil at 190 ºC, respectively, for five consecutive days (8 h/day). The dynamic changes of 3-MCPD and glycidol equivalents were investigated during deep-fat fry

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Wang, Yunfeng 1970. "Heat and mass transfer in deep fat frying of breaded chicken nuggets." Thesis, McGill University, 2005. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=98516.

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This study presents techniques that can be applied to optimize the quality of coated fried chicken nuggets.<br>Heat and mass transfer during deep fat frying of breaded chicken nugget was simultaneously modeled using the moving boundary concept. Numerical software FEMLABRTM 3.0 was used to solve the proposed model. To validate the model, experiments were conducted. Chicken nuggets were made with wheat flour based batter and breading. The samples were fried in a fryer using oil temperatures at 160, 170 and 180°C. Total frying times ranged from 90 to 300 s. A good agreement was obtained between p

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Al-Khusaibi, Mohammed K. "Novel studies on deep-fat frying : processing sciences for improved health outcomes." Thesis, University of Reading, 2011. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.552992.

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Fried products such as chips and French fries are very popular for their appealing golden colour, crispy texture and distinct flavour. However, the significant amount of oil absorbed during frying negatively affects the nutritional value of food. In addition, oil degradation due to repeated use during frying poses a negative health impact. The general aim of this thesis is to reduce the adverse health impact of fried snacks, such as potato chips and French fries. Chapter three studies the effect of high pressure as pre- treatment before frying. High pressure was found to reduce frying time but

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Aladedunye, Adekunle Felix. "Inhibiting thermo-oxidative degradation of oils during frying." Thesis, Lethbridge, Alta. : University of Lethbridge, Dept. of Chemistry and Biochemistry, 2011, 2011. http://hdl.handle.net/10133/3257.

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The present study sought for practical ways to improve the frying performance of oils without compromising the availability of the essential fatty acids and nutraceuticals. To this end, the influence of temperature, oxygen concentrations, and compositions of minor components on frying performance was investigated. A novel frying protocol, utilizing carbon dioxide blanketing, was developed and found to significantly improve the performance of the frying oil. Optimizing both the amounts and the compositions of endogenous minor components also improved the performance of the frying oil. Twenty on

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Lazarick, Kelsey. "Cause of color component formation in oils during frying." Thesis, Lethbridge, Alta. : University of Lethbridge, Dept. of Chemistry and Biochemistry, c2012, 2012. http://hdl.handle.net/10133/3303.

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Color formation in oils during frying is one of the most noticeable degradation reactions that occur in the frying oil. Degradation reactions cause formation of products that positively and negatively impact the nutritional and sensory qualities of both the food being fried and the frying oil. The origins of these pigment forming reactions in the oil and the factors affecting these reactions are not well understood. Assessments of the mechanisms, the components involved and external conditions affecting oil darkening were conducted. The effect of basic food ingredients, commercially sold and

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Li, Yunsheng 1972. "Quality changes in chicken nuggets fried in oils with different degrees of hydrogenation." Thesis, McGill University, 2005. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=82277.

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The goal of this research was to investigate the influence of the degree of hydrogenation of frying oil on quality and textural changes in chicken nuggets during deep-fat frying. Thermal stabilities of the frying oils were also studied. The frying oil consisted of blends of hydrogenated and non-hydrogenated oils mixed at different ratios. Physical and textural attributes of the products, as well as the moisture and fat contents, were measured at various frying times. Oil samples were withdrawn at different times and analyzed for colour, free fat acid (FFA) content, viscosity and dielect

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Tarmizi, Azmil Haizam Ahmad. "Deep-fat frying : novel stategies for lowering oil uptake and minimising oil quality deterioration." Thesis, University of Reading, 2012. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.577978.

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This thesis represents a study on the application of vacuum during post-frying stage with the aim of lowering oil content in fried food. Using potato chips as an illustrative product, several protocols were initially screened, either towards the end of frying or after frying. Lowering the pressure when the product was removed from the oil resulted in a significant reduction in oil uptake. Applying vacuum triggered a continuous water vapour release from the product as a result of lower water saturation temperature, and this prevented the surface oil from penetrating into the product structure.

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Books on the topic "Deep frying"

1

Hwang, Hye-sŏng. Deep-frying & pan-frying. Ju Bu Saeng Whal & Hak Won, Inc., 1985.

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Wang, Guang. Cha =: Deep frying. Yin shi tian di chu ban she, 1989.

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Kohn, Phyllis. The best fryer cookbook ever. HarperCollinsPublishers, 1998.

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Serpil, Sahin, and Sumnu Servit Gulum, eds. Advances in deep fat frying foods. Taylor & Francis, 2008.

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D, Erickson Michael, ed. Deep frying: Chemistry, nutrition, and practical applications. 2nd ed. AOCS Press, 2007.

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Hoffman, Mable. The New & healthier approach to deep-fry cuisine. HPBooks, 1989.

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1943-, Mita Morio, ed. Tōkyō itsutsuboshi no unagi to tenpura. Tōkyō Shoseki, 2007.

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Mallikarjunan, P. Kumar. Breaded fried foods. CRC Press, 2010.

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Mallikarjunan, Parameswarakuma. Breaded fried foods. Taylor & Francis, 2009.

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1956-, Hanasaki Akira, ed. Oishinbo a ra karuto.: Atsuatsu o shokusu daigomi! Shōgakkan, 2006.

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Book chapters on the topic "Deep frying"

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Lawson, Harry. "Deep Fat Frying." In Food Oils and Fats. Springer US, 1995. http://dx.doi.org/10.1007/978-1-4757-2351-9_7.

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Lawson, Harry W. "Deep Fat Frying." In Standards for Fats & Oils. Springer New York, 1985. http://dx.doi.org/10.1007/978-1-4684-6876-2_8.

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Mittu, Bharti, Anjali Chaturvedi, and Renu Sharma. "Insights into the Chemistry of Deep-Fat Frying Oils." In Frying Technology. CRC Press, 2023. http://dx.doi.org/10.1201/9781003329244-5.

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Bouchon, Pedro. "Food Deep-Fat Frying." In Food Processing Handbook. Wiley-VCH Verlag GmbH & Co. KGaA, 2011. http://dx.doi.org/10.1002/9783527634361.ch14.

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Mohan, Chander, Subhadip Manik, Sheetal Thakur, Gurpreet Kaur, and Surbhi. "Promising Approaches to Reduce Oil Uptake of Deep Fat-Fried Foods." In Frying Technology. CRC Press, 2023. http://dx.doi.org/10.1201/9781003329244-9.

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Siragakis, George, and Dafni Karamanavi. "Chemical and Sensory Changes in Olive Oil During Deep Frying." In Olives and Olive Oil as Functional Foods. John Wiley & Sons, Ltd, 2017. http://dx.doi.org/10.1002/9781119135340.ch13.

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Ngadi, M. O., and L. R. Correia. "Kinetic Modelling of Chicken Muscle Thermal Conductivity During Deep-Fat Frying." In Developments in Food Engineering. Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2674-2_164.

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Aukkanit, Nuntaporn, Jureerat Naowakul, and Unchaleeporn Jamsang. "Reducing of Oil Uptake in Rice Cracker During Deep Fat Frying." In Advances in Intelligent Systems and Computing. Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-94601-6_14.

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Perkins, Edward G. "Effect of Lipid Oxidation on Oil and Food Quality in Deep Frying." In ACS Symposium Series. American Chemical Society, 1992. http://dx.doi.org/10.1021/bk-1992-0500.ch018.

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Sadek, I. A., S. S. A. Zeyadah, H. M. Ismail, and S. I. Saleh. "Aspects of Commerical Deep-fat Frying of Fallafel and Its Relation to Liver Tumor." In Nutrients in Cancer Prevention and Treatment. Humana Press, 1995. http://dx.doi.org/10.1007/978-1-4612-0237-0_13.

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Conference papers on the topic "Deep frying"

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Mkamburi, Kilian M., Evayline M. Nkirigacha, Patricia M. Mbogoh, and Jackin N. Nanua. "Are Deep Frying Practices Employed by Food Vendors in Mtwapa and Junju Communities of Kilifi County Safe? An Exploratory Study." In 3rd International Nutrition and Dietetics Scientific Conference. KENYA NUTRITIONISTS AND DIETICIANS INSTITUTE, 2023. http://dx.doi.org/10.57039/jnd-conf-abt-2023-f.s.d.h.l-15.

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Background: Deep fat frying practices are shown to influence the concentration of toxic aldehydes in frying oils and the fried foods. Consumption of foods with high amounts of toxic aldehydes is linked with increased risks of developing chronic diseases such as some forms of cancers, cardiovascular diseases, neurological disorders, and diabetes. Surveys from low and medium-income countries have shown high concentrations of toxic aldehydes in food and frying oil samples from food vendors. There are limited studies in Kenya investigating deep frying practices and whether they promote generation

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Mkamburi M., Kilian, Evyline Nkirigacha, Jackin N. Nanua, and Patricia M. Mbogoh. "Factors Associated with Formation and Uptake of Toxic Aldehydes in Foods During Deep Fat Frying; A Review." In 3rd International Nutrition and Dietetics Scientific Conference. KENYA NUTRITIONISTS AND DIETICIANS INSTITUTE, 2023. http://dx.doi.org/10.57039/jnd-conf-abt-2023-f.s.s.d-05.

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Deep-fried foods are associated with toxic aldehydes and therefore, ingestion of such foods is linked with increased risks of pathogenesis and progression of non-communicable diseases like cancers, neurological disorders, and cardiovascular diseases among other chronic conditions. Particularly, the α and β-unsaturated aldehydes are shown to be highly oxidative, cytotoxic, mutagenic, and carcinogenic when ingested. This paper reviewed current studies on factors that promote the generation of toxic aldehydes during deep fat frying and the factors that would promote the uptake of these toxic alde

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Badrul Zaman, Maslia Manja, Amelia Najwa Ahmad Hairi, Norliza Saparin, and Ahmadilfitri Md Noor. "Candelilla and Rice Bran Wax as Oleogelators in Soybean Oil for Deep Frying Application." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/jltk8162.

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International health association such as American Heart Association (AHA), European Food Safety Authority (EFSA) and World Health Organization (WHO) recommend limiting saturated fat (SAFA) intake in daily diet due to the health concerns that they are linked to. However, SAFA can provide frying stability and provide crispy texture to the fried food. In this study, soybean oil which is known to have low SAFA was structured using 5% natural waxes: Candelilla wax (CNW) and Rice Bran wax (RBW) via oleogelation techniques. Oleogels can be defined as a structured liquid vegetable oil entrapped within

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Xu, Lirong. "Effect of Oil Types and Frying Cycles on Flavor Compounds of French Fries during Deep-frying." In Virtual 2020 AOCS Annual Meeting & Expo. American Oil Chemists’ Society (AOCS), 2020. http://dx.doi.org/10.21748/am20.62.

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Terzi, Ozlem, Ecir Ugur Kucuksille, and Onur Ozcanoglu. "Daily Frying Pan with Deep Neural Networks Evaporation Model." In 2018 Innovations in Intelligent Systems and Applications Conference (ASYU). IEEE, 2018. http://dx.doi.org/10.1109/asyu.2018.8554043.

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Tong, Peijin, Junmei Iiang, Lingling Wei, and Wenming Cao. "A nondestructive method for oil distribution evaluation in healthy fried food developing by Raman imaging." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/thnq3203.

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Deep-fat frying is one of the most popular food processing methods worldwide, which makes fried products tend to have bright color, delicious taste and crisp texture. However, traditional fried foods contain large amount of oil, calories and acrylamide which are burden to health, making consumers increasingly tend to use healthy food with low fat content, reduction of oil uptake during different frying processes is necessary. In this study, fried spring roll wrappers at different temperature were taken as examples to be investigated by Confocal microscopic Raman imaging method. The Raman spect

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Nichlavose, Mayamol, Sergey Melnikov, Rupesh Sarfare, and Chirag Jain. "Antioxidative Functionality of Natural Olive Extract vs. Synthetic Tertiary Butyl Hydroquinone in Sunflower Oil During Deep Frying." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/jvql7250.

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Refined, bleached and deodorized (RBD) sunflower oil (SFO) supplemented with (i) 100ppm and (ii) 200ppm olive extract (OE), (iii) 200ppm tertiary butyl hydroquinone (TBHQ), (iv) combination of 100ppm OE and 100ppm natural tocopherol (TOCOL), as well as (v) antioxidant (AOX) free SFO were used for deep frying experiments. Experimental design implied 6 consecutive potato chips’ deep frying cycles for 5 consecutive days. SFO samples were analyzed for the content of total polar compounds (TPC) and free fatty acids (FFA), as well as p-anisidine values (AV) and red/yellow (R/Y) color values. Results

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Yi, Sopheaktra, Sela Kong, Manit Say, and Reasmey Tan. "Thermal Stability of Blending Soybean Oil with Coconut Oil During Continuous Deep Frying of Banana Chips." In Foods 2024. MDPI, 2025. https://doi.org/10.3390/blsf2024040033.

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Beekman, Jessica, Samantha Popol, Shaun MacMahon, and Steven Peyton. "Analysis of MCPD and Glycidyl Esters: Recent Occurrence Data in U.S. Infant Formulas and Effects of Cooking on Contaminant Concentrations in Frozen Fried Foods." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/jsat7828.

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Fatty acid esters of 3-monochloro-1,2-propanediol (3-MCPD), 2-monochloro-1,3-propanediol (2-MCPD), and glycidol are process-induced chemical contaminants found in a variety of edible oils and food products containing these oils. Studies have shown these contaminants may be carcinogenic and/or genotoxic, making their presence in foodstuffs a potential health concern. Since 2012, researchers at the U.S. Food and Drug Administration (FDA) have developed methods for the analysis of MCPD and glycidyl esters in a variety of matrices, including edible oils, infant formula, and other processed foods.

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Nichlavose, Mayamol, Rupesh Sarfare, and Sergey Melnikov. "Comparative effect of antifoaming agent polydimethylsiloxane and synthetic antioxidant tertiary butyl hydroquinone on thermal oil degradation in deep frying." In Virtual 2021 AOCS Annual Meeting & Expo. American Oil Chemists’ Society (AOCS), 2021. http://dx.doi.org/10.21748/am21.556.

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