Study of Safety Indicators of the Most Popular Fast Food Products With a High Content of Fat Component

Abstract

This chapter is devoted to the study of the processes of hydrolysis and oxidation of deep-frying fats and their influence on the safety indicators of the fat component of the most popular fast-food products. The studies were carried out by the authors of this work and under their guidance at the St. Petersburg State Technical University, St. Petersburg Polytechnic University of Peter the Great, and Saratov State Agrarian University named after N. I. Vavilov. Despite the trend towards consumption of healthy, low-fat foods, the popularity of deep-fried foods is significant throughout the world; the number of fast-food restaurants and the consumption of fast-food deep-frying products are increasing.