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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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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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