Whether it’s spicy stir-fried vegetables from your favorite Chinese restaurant or a crisp, deep-fried chicken from your neighborhood diner, chances are good that both of these foods were prepared using soybean oil. In fact, soy oil makes up an estimated 70 to 80 percent of all cooking oil used commercially in restaurants, bakeries, and more, all across America.
Though it’s generally regarded as a healthier choice than edible oils that are higher in saturated fat, soy oil’s good-for-you polyunsaturated fatty acids are prone to oxidation at the high temperatures typically used for frying.
Oxidation can make the oil heavy and gummy, lead to off-flavors and odors, and cause the oil to form a messy foam during deep-frying.
To read the rest of the story, please go to: USDA's Agricultural Research Magazine