date:Dec 20, 2013
Soy oil makes up an estimated 70% to 80% of all cooking oil used commercially in the United States. And while generally regarded as a healthier choice than edible oils that are higher in saturated fat, soy oils good-for-you polyunsaturated fatty acids are prone to oxidation at the high temperatures typically used for frying.
Oxidation can make the oil heavy and gummy, which can lead to off-flavors and odors and cause the oil to form a messy foam during deep-frying. The combined effects of oxida