Five Factors for FitFrying

Factor 3 - Select the Right Food

The third step in the 5 Factors for FitFrying® is selecting the right food, because the types of fat and amount of fat contained in the foods you fry also play a role. This is not as critical when frying products from a fresh state unless they have naturally occurring fats. With many pre-prepared frozen foods, the oil that was used in par-frying affects not only the fat content of the food but also the oil in your fryer. For example, if partially hydrogenated oil was used to par-fry chicken or French fries, it will leach into the frying oil during cooking. The result of such leeching is that, if you are using a trans fat-free oil in your fryer, the final food product may have a level of trans fat which will not meet the necessary standard of less than 0.5mg of trans fat per serving. The same is true with saturated fats naturally occurring in the food you fry, because this fat will migrate from the food to the oil during the frying process. Also, be conscious of not mixing oils by frying a multitude of items in one fryer. The ideal situation is to use one fryer for proteins, coated or battered products and one strictly for uncoated items such as fries.

Fortunately, trans fat-free food choices are available, and oil manufacturers also offer trans fat-free oil suitable for your frying needs, with more on the way. Selecting trans fat-free food for frying, frying in healthful oil, and following best practice frying methods will ensure you are consistently providing your customers with high-quality fried foods that are both flavorful and healthy.