Question

Food manufacture pack fried foods with which gas to prevent oxidation of fat

Answer 1

Answer:

Fried foods are rarely associated with “healthy” foods. They remain, however, among the most popular foods, not just in the United States, but globally as well. The basic frying process involves simultaneous complex and dynamic events. The frying medium (fat or oil) is heated to high temperatures, typically 335– 400°F, and foods containing various mixes of proteins, carbohydrates, their own lipid material, water, seasonings, salt, etc., cause a nearly infinite number of potential chemical reactions. These reactions, in turn, result in various end products, such as polar compounds and polymers, not found in either fresh oil or unfried foods. The other obvious issue with fried foods is in the relatively high-fat/oil content and with this, the high caloric content of most fried foods. Thus, when attempting to compile a list of current and future nutritional issues related to fried foods, the most logical place to start is the ever-increasing concern about obesity. Fried foods and sweetened, carbonated beverages are the most frequently referenced foods relating to this subject. The biggest issue with fried foods is the high percentage of fat in these types of foods.

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