'Korean Association for Particle and Aerosol Research'
Abstract
The physical property of edible oils which are claimed to be good for health was examined. Compared with viscosity of salad oils with no particular health claims, those of the healthy oils were high. The viscosity of edible oils affected food palatability. So it was suggested that the taste of healty oils were different from those of salada oils. The healthy oils were also higher in polar compounds, but this did not appear to be a useful measure of their suitability for deep-frying. The results indicated that suitable recipes need to developed for healthy edible oils
