Since the first edition of Deep Frying was published in 1996, there have been many changes to the U.S. Dietary Guidelines and nutritional labeling laws, and improvements in frying technology and practices have made a significant impact on the industry. This book will cover everything you need to know to create fat and oil ingredients that are nutritious, uniquely palatable and satisfying.
Focuses heavily on the physical characteristics of oils during frying, including odor and flavor components and oxidized sterols
Includes practical information on the dynamics of frying from many perspectives including foodservice and industrial
Addresses regulatory issues, environmental concerns, and nutritional aspects