What are the advantages/disadvantages of using 100% canola shortening instead of 100% canola oil in a commercial deep fryer?
Although 100% Canola Oil is fine for occasional deep fat frying in the home it does break down quicker than 100% Canola Oil Frying Shortening in commercial deep fat frying. Frying shortening are partially (liquid) or fully (solid) hydrogenated. Hydrogenation makes the fat firmer but also changes the fatty acid profile; slightly increasing the saturated and trans fatty acids and reducing the linolenic (Omega 3) polyunsaturated and monounsaturated fatty acids). Linolenic fatty acids break down easily when heated and accounts for off smells and flavors when frying at too high a temperature. Saturated fats are more stable in frying so the product lasts longer. The only disadvantage is that saturated and trans fatty acids are the “bad” fats. Canada’s Food Guide to Healthy Eating suggests that we consume no more than 10% of our energy intake from saturated fats. This said hydrogenated Canola oil is still lower in saturated fats than animal fats, palm oil, coconut oil and even some other vege
