Palm Oil Developments No.65 (December 2016) p14-17

Underlying Health Risks of Frying Oils: Lipid Oxidation

Chong Wei Kien*,** and Teng Kim Tiu*

As we know, deep fried foods can taste delicious, not to mention the finger-licking good taste of Kentucky Fried Chicken, with its savoury aroma lingering in the air. The frying method forms a brownish crusty layer on the food surface that contributes to the distinctive fried flavour, resulting in more palatable and desirable food. That is the reason why frying is extensively used in the making of various domestic food products currently available in the market. In principle, frying is a dehydration process that involves rapid heating and mass transfer when the food is immersed into hot oil at temperatures above the boiling point of water, i.e. between 1500C and 1900C (Azmil Haizam and Razali, 2014, Jaarin and Kamisah, 2012). The ease of operation, convenience and economic viability of the frying process have resulted in the popularity of fried food products.

Author information:
* Malaysian Palm Oil Board (MPOB),
6 Persiaran Institusi, Bandar Baru Bangi,
43000 Kajang, Selangor, Malaysia.

** Universiti Malaysia Sabah (UMS),
Jalan UMS,
88400 Kota Kinabalu, Sabah, Malaysia.