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Acrylamide

Scientists agree that Acrylamide has the potential to cause cancer in humans. Acrylamide is a chemical substance formed by a reaction between amino acids and sugars. It typically occurs when foods with high starch content such as potatoes, root vegetables and bread, are cooked at high temperatures (over 120°C) in a process of frying, roasting or baking. The formation of Acrylamides have nothing to do with the composition of frying oils.

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Chemistry of Oils and Fats

A useful breakdown of exactly what oils and fats are, what they're made up of, the differences between them, and their uses.

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Smoke without fire

Fat fires are a lot less common nowadays than they used to be, but unfortunately they do still happen. This PDF provides practical information on preventing fryer and fat fires.

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Frying oils and nutrition

Information on the nutritional value of different oils - liquid, solid and semi-liquid - when used in frying.

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Frying Guidelines

Useful information on frying your food using oils and fats; including which frying method to use, recommended frying temperatures, a basic chemistry of oils and fats, and fire hazards.

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