well, thanks for taking an educated guess anyway, certainly sounds 
 It's a rumor I'd heard on a list somewhere, for why it is that 
restaurants bother with the hydrogenated stuff. It's probably out 
there on google somewhere.
By the way, with the high price of soy (hydrogenated frytol type stuff 
is soy usually), one of my friends found it easy to convince a few 
restaurants to switch to liquid canola once he started taking their 
oil because the price isn't so different now.
It's a biodieseler's dream- to be able to impact the restaurant's oil 
buying/handling choices.


--- In biofuel@yahoogroups.com, John Hayes <[EMAIL PROTECTED]> wrote:
> girl_mark_fire wrote:
> > --- In biofuel@yahoogroups.com, John Hayes <[EMAIL PROTECTED]> 
> > Is it true that fast food fryers aso like to use hydrogenated fats 
> > because there's a different 'mouthfeel' to foods cooked in them- 
> > they're crispier or something like htat?
> Hrmm. I've never heard that before but I *guess* it could be 
> About the only mechanism I can envision would still indirectly be an 
> function of increased stability due to incr


> Of course, the above is all speculation and I could be way off base.
> John

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