Future trends

Deep frying will probably become an even more important process of food preparation, and its conditions and the equipment will be improved gradually. Fried foods contain high amounts of fat, and are therefore rich in available energy. Since energy intake is too high in most countries, frying technology will be modified in order to reduce the absorption of frying oil during the operation; however, the intensity and pleasantness of fried food should remain unaffected.

Frying oil is oxidised during heating. Criteria for replacing used oil by fresh oil are arbitrary (Firestone, 1993), e.g. 25% polar products and 10% polymers, and are not based on experimental evidence. The composition of oxidation products and their impact on food safety should be determined more precisely. Frying oil deterioration depends on its degree of unsaturation and on the content of natural and/or added antioxidants. New oils will be introduced on the market with better stability during frying and intervals between necessary replacing of used oil will get longer. The flavour quality of fried products should not be affected by new, more stable frying oils. New flavourings will be developed for flavouring products fried in oils free of polyunsaturated fatty acids, or obtained by heating in pans designed for frying without oil. The flavour of such products should be that of deep fried products.

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