Products In Food & Cooking Across The Usa
From Booklist In recent years they have been removed largely from frying oils and fats because of their negative health properties. When heated, fat are modified by the mix of the oxygen within the air and the rising temperature. The most seen modifications are an increase of the coloration (browning) and the viscosity, the apparition of froth and the formation of off-flavours. The smoke point of an oil or fats is the temperature at which it offers off smoke. The smoke point usually refers back to the temperature at which a cooking fat or oil begins to interrupt all the…