Don’t we just love deep-fried foods? We can hardly resist the distinct aromas, flavours, and mouthfeel of deep-fried foods, luring us with its golden colour and crispy texture. Just envisioning a crispy fried chicken or a fried mantou bread can water one’s mouth! But did you know that the frying oil...
Preparation of many culinary delights across the globe involve deep frying. Crispy and golden seem to be the preferred attributes of foods by many. However, during the process, undesirable chemical reactions such as hydrolysis, oxidation, and polymerisation occur.
Prepared by Areej Taufik
What is Acrylamide? In 1994, the International Agency for Research on Cancer (IARC) classified acrylamide, as a potential carcinogen in humans. It was much later in 2002 that The Swedish National Food Authority discovered acrylamide in a variety of baked and fried foods cooked at high temperatures. ...
Palm oil is the key ingredient in hazelnut spread because it gives smooth creamy texture.
Serves as emollient that provides soothing and moisturizing effects on skin.