Quality criteria of industrial frying oils and fats

Fried food is very popular all around the world and comprises a wide variet y of different products. Each of them demands special attention to make the m a success. Factors such as the melting point and the solid fat content ma y contribute to the palatability and appearance of fried food. Major charac teristics of products, processing and quality issues are related to the fat ty acid composition of shortenings. important points to be considered for c hoosing a suitable oil for a specific product are highlighted and a simple statistical method of value analysis is proposed to put the choice of a sho rtening on a better basis.