The Foaming Tendency of the Partially Reduced Fish Oil as Frying Oil

We observed that the foaming tendency of the partially reduced fish oill is very strong as frying oil. The cause. of the foaming tendency is studied by fractionating the mixed fatty acids of original and partially reduced oils and estimating the foaming tendency of each fatty acid. We assumed by the experimental results that the highly unsaturated fatty acid partially reduced is an influential cause of foaming tendency.