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ACEITE FREIR [1 record]

Filter results by subject field Alphabetical list of terms

Filter results by subject field

Alphabetical list of terms

Record 1 2004-06-08

English

Subject field(s)
  • Fatty Substances (Food)
DEF

A refined, bleached, and deodorized oil which has not been further processed to remove the higher melting point portions of the oil.

CONT

Cooking oils tend to crystallize or set up semi-solid at temperatures much below about 70°F. For this reason, heating coils should be installed in storage tanks for cooking oils in contrast to salad oils where no heating coils are usually necessary.

French

Domaine(s)
  • Corps gras (Ind. de l'aliment.)
CONT

Ainsi les huiles à friture, qui sont destinées à permettre la cuisson jusqu'à 200 °C, doivent résister à l'oxydation et à la polymérisation; à cette fin elles doivent être très pauvres en acide linoléique.

Spanish

Campo(s) temático(s)
  • Substancias grasas (Industria alimentaria)
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