CHANGES IN THE FATTY ACID COMPOSITION OF FRYING OILS BEFORE AND AFTER USE AND THEIR APPLICATION IN THE PRODUCTION OF LAUNDRY SOAP
Keywords:
fatty acid composition, cheese, production, deep-frying oil, household soap, change, trans isomers, frying, physico-chemical parametersAbstract
The purpose of this work is to study the changes in the fatty acid composition of deep-frying oils before and after use and to evaluate their suitability for the production of household soap. It is shown that the oxidative degradation of unsaturated fatty acids occurs during frying, the proportion of saturated and trans isomers increases, which worsens the nutritional value, but makes the oil more suitable for soap making. A comparison of physico-chemical parameters and fatty acid composition of fresh and used oils was carried out.
References
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