monounsaturated, and polyunsaturated fats which change their performance during frying.

Monounsaturated fats

Rapeseed oil, also known as canola oil, is the third most used frying oil, especially in northern Europe, Japan, Oceania, and Canada. Despite mostly comprising monounsaturated fat, its high linolenic acid content makes it prone to oxidation. Peanut oil,

1.Previous
3.Next