Understanding Frying Oils and Their Applications

This masterclass provides participants with a practical and scientific understanding of deep frying, from the sources and composition of fats and oils to oil selection, performance, monitoring, and troubleshooting. Participants will gain insights into the chemistry behind frying oil deterioration, the life cycle of frying oil and Total Polar Materials, oil selection based on oxidative stability and application, and good oil management practices to extend fry life and maintain food quality. The session also explores differences between restaurant and industrial frying operations. By the end of the program, learners will be equipped to select appropriate frying oils, optimize frying performance, reduce operational costs, and maintain consistent product quality.

MEET THE INSTRUCTOR

Lucky Inturrisi is currently Head of R&D and Quality at Premium Vegetable Oils in Malaysia and brings over 40 years of experience in the edible oils industry. Born in Australia, Lucky has worked globally with companies including Bunge, Cargill, Mewah Oils, and Goodman Fielder. His expertise spans process and project engineering, production, operations, technology management, research and development, product development, and technical services, with extensive experience in frying applications across QSR, food service, snack food, and par-frying segments. Lucky has been a member of the American Oil Chemists’ Society for over 40 years, has published work, presented at conferences, and contributed to organizing committees for industry events. He is also a certified career, life, and personal development coach.

Learning Objectives

• Identify sources and categories of fats and oils used in cooking and frying
• Explain the structure and fatty acid composition of oils and how this affects stability and performance
• Describe the deep-frying process
• Understand oil degradation mechanisms including oxidation, hydrolysis, and polymerization
• Interpret key oil quality indicators during the frying process
• Compare frying oil types including commodity oils, high oleic oils, and solid shortenings
• Select appropriate frying oils based on application and stability
• Apply good oil management practices to extend fry life and reduce waste
• Identify and troubleshoot common frying problems