The food industry (including foodservice) tends to use a number of analytical terms in setting up specifications for fats and oils and in describing changes that take place during processing, storage, transportation, and use. Certain analyses can be helpful in describing a shortening and its predicted effectiveness in certain uses. However, many terms and analyses are not very useful, especially if they are interpreted incorrectly or used in the wrong manner. This chapter will describe the analytical terms used most commonly in the industry and the significance of each.
KeywordsPeroxide Value Iodine Value Free Fatty Acid Level Frying Temperature Active Oxygen Method
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