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A Review on Food Deep-Fat Frying from the Perspective of Physicochemistry, Nutrition, Safety, and Consumer Preference.

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Title: A Review on Food Deep-Fat Frying from the Perspective of Physicochemistry, Nutrition, Safety, and Consumer Preference.
Authors: Chew, Chien Lye1,2 (AUTHOR) chienlyechew@gmail.com, Loh, Jun Mann1,2 (AUTHOR)
Source: Food Reviews International. Jun2026, Vol. 42 Issue 5, p3512-3540. 29p.
Subjects: Deep frying, Food safety, Food quality, Food contamination, Physical & theoretical chemistry, Nutrition, Consumer preferences
Abstract: Deep-frying involves immersing foods in hot frying mediums, producing fried foods with unique flavor, aroma, and crispy texture. However, overconsumption of fried foods, which often contain high oil content, has been associated with health issues like obesity and hypertension. Additionally, chemical reactions during deep-frying can form toxic compound including 3-monochloropropane-1,2-diol esters (3-MCPDE) and glycidol esters (GE), which have been detected in fried foods at levels <0.99 mg/kg and <0.14 mg/kg, respectively. Theses contaminants, absorbed into the foods along with the oil raised safety concerns for consumers. Therefore, these issues must be addressed to improve fried food's nutritional quality and safety. This review examines the fundamental processes and chemical mechanisms of frying that drive oil deterioration and contaminants formation. It also explores factors affecting oil quality, the absorption of harmful components, and strategies to improve fried food's physicochemistry and consumer preference. Finally, recent challenges, future research perspectives, and deep-frying applications are also examined. This work integrates diverse aspects of food frying, offering a comprehensive overview of the effect of frying conditions, oil management, and food preparation methods on food safety to serve as a benchmark for researchers, industry stakeholders, and policymakers to enhance the safety and sustainability of fried foods production. [ABSTRACT FROM AUTHOR]
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Database: Engineering Source
Description
Abstract:Deep-frying involves immersing foods in hot frying mediums, producing fried foods with unique flavor, aroma, and crispy texture. However, overconsumption of fried foods, which often contain high oil content, has been associated with health issues like obesity and hypertension. Additionally, chemical reactions during deep-frying can form toxic compound including 3-monochloropropane-1,2-diol esters (3-MCPDE) and glycidol esters (GE), which have been detected in fried foods at levels <0.99 mg/kg and <0.14 mg/kg, respectively. Theses contaminants, absorbed into the foods along with the oil raised safety concerns for consumers. Therefore, these issues must be addressed to improve fried food's nutritional quality and safety. This review examines the fundamental processes and chemical mechanisms of frying that drive oil deterioration and contaminants formation. It also explores factors affecting oil quality, the absorption of harmful components, and strategies to improve fried food's physicochemistry and consumer preference. Finally, recent challenges, future research perspectives, and deep-frying applications are also examined. This work integrates diverse aspects of food frying, offering a comprehensive overview of the effect of frying conditions, oil management, and food preparation methods on food safety to serve as a benchmark for researchers, industry stakeholders, and policymakers to enhance the safety and sustainability of fried foods production. [ABSTRACT FROM AUTHOR]
ISSN:87559129
DOI:10.1080/87559129.2025.2601972