Changes in frying fats with batters containing egg.

The effect of whole egg and egg yolk phospholipids in a fritter-type batter on changes in color, phosphorus content, percentage of free fatty acids, and NUAF fatty acid esters of a corn oil and a hydrogenated vegetable shortening used for approximately 7 hr. of frying was studied. A highly significant (P less than 0.01) increase in the percentage of free fatty acids, phosphorus content, and darkening of color in the frying fats was associated with the presence of egg or egg yolk phospholipids in the batters. NUAF fatty acid esters in the frying fats were not significantly affected by the batters being fried. These data support the suggestion that diffusion into the frying fat of phospholipids from fried batters containing egg yolk contributes to an increase in free fatty acids and a darkening of color in the frying fat.