2.6.3. Frying

During deep fat frying, three types of chemical reactions proceed in the frying medium, influencing the flavour: hydrolytic processes, oxidative processes and pyrolitic processes.

Since at temperatures of 150-200ºC water is much more soluble in edible fats and oils than at room temperature, it is dissolved and there it may hydrolyze triacylglycerols into free fat acids and diacylglycerols. The latter are hydrolyzed by another water molecule into monoacylglycerols, which are hydrolyzed, in their turn, into glycerol and free fat acids.