High oleic oils perform better than standard oils during frying.

From: Emerging Food R&D Report | Date: March 1, 2007 | Copyright information

The frying of a singular product, usually french fries, is frequently used as the testing procedure to assess performance of frying oils. In real frying, this approach is only performed for the large-scale frying of specific products. In an institutional frying operation, a variety of products are usually fried in the same fryer and frying medium: rotational frying. This approach used to assess oil performance more accurately mimics typical frying operations.

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