--- In biofuel@yahoogroups.com, John Hayes <[EMAIL PROTECTED]> wrote:
Is it true that fast food fryers aso like to use hydrogenated fats 
because there's a different 'mouthfeel' to foods cooked in them- ie 
they're crispier or something like htat?

mark


> > 
> > 
> > Well, I have a container of 600 litres McDonalds WVO and it is 
very thick
> > gravy up to about 15¡centigrade and under 0¡centigrade its pretty 
much
> > solid.
> 
> Chances are it had been hydrogenated at some point. Unsaturated 
fatty 
> acids are more suseptable to oxidative rancidity and rancid oil 
makes 
> for nasty fries. Hydrogenating the double bonds in the veggie oil 
> extends the usage life in a food service environment.
> 
> John




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