Abstract
The properties of whale meat, onion, potato and soybean curd fried at 180°C for 4 minutes at an interval of 10 minutes were examined, and the relation between the foaming tendencies of frying oil and polymerization of fatty acid was investigated by silicagel column chromatography. Remarkable influences were observed on the foaming tendencies and chemical properties such as acid value, iodine value, saponification value and carbonyl value, when casein and starch added to non-heat oil or thermally polymerized oil (foam extension 40mm) .
