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Chemical changes in cooking oil during frying

Frying technology is an ancient way of cooking food, which uses fat as a heat transfer medium to heat food from the outside to the inside until it is mature. However, the high temperature, water and oxygen-rich environment of the frying process will cause various chemical reactions such as oxidation...

Analysis of causes of changes in acid value and peroxide value of fried foods and control measures

Understanding of related concepts 1. Composition of grease Grease is a mixture of fatty acid triglycerides, composed of three elements: C, H, and O. The molecular composition is composed of one molecule of glycerol and three molecules of fatty acids. Different fatty acids determine the differences ...

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Aluminum Silicate

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Magnesium Silicate

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Magnesium Aluminum Carbonate

Aluminum Silicate

Magnesium Aluminosilicate

Magnesium Silicate

Oil Filter Powder

Magnesium Aluminum Carbonate

China Zhejiang Qiuda New Materials Co.,Ltd. Company Cases

Chemical changes in cooking oil during frying

Analysis of causes of changes in acid value and peroxide value of fried foods and control measures

Aluminum Silicate

Magnesium Aluminosilicate

Magnesium Silicate

Oil Filter Powder

Magnesium Aluminum Carbonate