| abstract |
The frying process using cooking oil at high temperatures can cause various degradation phenomena in the oil, for example oxidation, hydrolysis and / or polymerization. In the absence of additives to protect the oil, the nutritional profile and the cooking performance of the degraded oil degrade the quality of the food cooked in the oil. The methods and compositions of the present invention effectively and economically improve the cooking performance of oils used at high temperatures, for example in food frying devices.n n n n Cooking oil, stabilization, antioxidants, |