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TIPS FOR HEALTHY FRYING
Are you concerned about your customers’ health? Would you like to improve the
flavour and nutritional value of your fried product? And would you like to save
money doing so? Then read on and take the first step towards a higher quality
healthier product that can actually help save you money…
VARIOUS TYPES OF FATS AND OILS
Different types of oil or fat used to fry foods affect the overall nutritional quality of
the finished product. Many of the various types of fats and oils available on the
market are not suitable for cooking over long periods of time at high temperatures,
as happens in deep-frying.
Extra Virgin Olive Oil
The flash point of Extra Virgin Olive Oil is considerably lower than the more refined
Olive oils and should not be used for high temperature frying.
Tallow-based (Beef) Fats
The most commonly used fat due to its cheaper cost and relatively longer fry life.
This medium is
not
recommended due to
it’s association with increased risk of
heart disease.
Liquid Vegetable Oils
While most vegetable oils are recommended for cooking, many of them are not
suitable for deep-frying. Higher temperatures break down the oil faster and by-
products often have an unpleasant flavour and may also have an association with
increased risk of heart disease.
Hardened/Creamed Vegetable Oils
These products may have a longer fry life than their liquid oil equivalents, but the
components added during the hardening process increase the risk of heart disease.
The Heart Foundation recommends frying oils that have a nutrient profile taking all
these factors into account. These include:
1. Oils from specially bred seeds e.g. Sunola, Liquid Gold
2. Industry blends of fats and oils
