Does saturated fat result in crispier fried food?
I was watching this video of Kenji making Kung Pao chicken, in which he claims that frying in saturated fat results in crispier food. Is there any truth to this? I found this page stating saturated fats resolidify after frying, which results in the food being less oily tasting, but I am not sure how that translates to the food seeming/being more crisp.
Best Answer
Having looked into this a bit, I have some hints for an answer. I'm still not convinced I understand the full mechanism, so any feedback is welcome here.
I think some of my sources might be paywalled; apologies for anyone unable to access them.
Reading a few studies on the effects of different variables on the outcome of deep frying (specifically potato chips), I found the following information.
- Oils higher in saturated fats are more 'stable', that is, they show less change in chemical composition when heated (3).
- Hydrogenated vegetable oil in one test (1) provided the crispiest results when compared to refined soya bean and groundnut (peanut) oils. The difference got bigger with increasing temperature, suggesting the stability of the more saturated oils has some effect.
- This last point is corroborated by (2), who showed that the difference between different oils is biggest at higher temperatures.
The results from (1) in particular support the idea that more saturated oils result in crispier foods. The question why still remains unanswered, however.
Side notes:
- While (1) found that the hydrogenated vegetable oil produced the crispiest results, people on average preferred chips fried in peanut oil.
Sources:
- M. Rani and G.S. Chauchan, Effect of intermittent frying and frying medium on ihe quality of potato chips; Food Chemistry, 51 (1995), pp. 614-617.
- A. Kita , G. Lisi?ska and G. Go?ubowska, The effects of oils and frying temperatures on the texture and fat content of potato crisps; Food Chemistry Volume 102, Issue 1, 2007, Pages 1-5.
- E. Choe AND D.B. Min, Chemistry of deep?fat frying oils. Journal of food science 72.5 (2007): R77-R86.
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Quick Answer about "Does saturated fat result in crispier fried food?"
The results from (1) in particular support the idea that more saturated oils result in crispier foods. The question why still remains unanswered, however. Side notes: While (1) found that the hydrogenated vegetable oil produced the crispiest results, people on average preferred chips fried in peanut oil.Why do fried foods become crispy?
What creates a crisp crust on fried food? When food is plunged into hot oil, the water in the food starts to boil and percolate toward the surface. In order for a crisp, dry crust to develop, there must be a barrier between the hot oil and the migrating water. This barrier is typically something starchy.Do fried foods have saturated fats?
Fats and Oils High in Saturated Fats Some of these high-fat options, such as cream-based salad dressings and cooking oils, can take otherwise healthy, low-fat dishes and make them anything but. Fried foods and baked goods also have high levels of saturated fats and trans fats.Why is my fried food not crispy?
Sogginess is a particularly common problem with fried foods that have been coated with a batter or breading. When food starts to cool, the moisture in the space between the crust and the food turns into water droplets instead of steam. This can make the crust soggy from the inside out and ruin your once crispy crust.What happens to fat when frying?
When these oils are heated to high temperatures, such as during frying, their trans fat content can increase ( 10 ). In fact, one study found each time an oil is re-used for frying, its trans fat content increases ( 11 ).Is Air Fried Food Really Healthier? | Talking Point | Full Episode
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