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What do you want to fry?
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1. It's a scientific approach
It is the temperature at which the fats undergo many physicochemical changes, e.g. oxidation, leading to their degradation. The intensity of these changes depends on the temperature reached, the time of roasting, as well as the type and quality of fat undergoing heat treatment. The process of grinding can adversely affect the digestive system because grinding reduces digestibility and absorption of fats. The resistance of oil to this heat treatment is determined by the ratio of saturated, monounsaturated and fatty acids. The flavouring of the flavoured fats corresponds to all the fatty products of animal origin. These can be applied to the fat-solving process at the same time (especially in the process of oil extraction and extraction). In this case, the amount of fat extracted from the essential oils and fats that can be extracted during the fermentation process should be higher than 20 per cent. In this way, the percentage of fatty oils that are released from the oils or fats can be reduced to a very high temperature.2. It's butter
It is rich in vitamins A, D and E, as well as in macro and micro-components, and contains phospholipids. It is not recommended to use butter for frying. Additionally, excessive amounts of butter added to foods have an adverse effect on lipid metabolism, which is harmful to the heart and blood vessels. Butter is a well-known product made exclusively from cow's milk. It also contains cholesterol.3. Sunflower oil
Sunflower oil contains about 5566% linoleic acid. It is important to store it in the refrigerator, which will significantly slow down the oxidation process. It consists mainly of polyunsaturated fatty acids, among which we distinguish linoleic acids which are much more susceptible to oxidation processes than monounsaturate oils. It can be used as a salad additive.4. Extra_id_0> Oil < extra_ed_1> oil < extra _id_2> oil English: Oil
For comparison in rapeseed oil is about 57%. They inhibit the development of carotenoid changes and lower cholesterol in the blood serum. Due to their fatty composition and antioxidant content, olive oil has a high resistance to oxidation of fats and is therefore suitable for frying. This is because the refining process reduces the antioxidant (carotenoids, tokens, sterols, phospholipids) content in the product. Some of the acids lose their acidic properties at temperatures above 90°C to 120°C. For flavouring these fats, only a portion of the oil from olive oil from fatty acids can be used.
