摘要：The fat contents of various chips and snack foods sold in the markets and some compositional properties of those fats were investigated. The results showed that the products obtained from potato which freshly contains more water than corn have absorbed more fat during frying, and this situation was also related to their surface areas. The fifth sample containing groundnut oil and having the highest iodine number has given the lowest peroxide and benzidine values whereas the third one has had some trans acids forming of oxidation. It was also concluded that the partial hydrogenation was not used the production of those frying fats as they did not contain trans fatty acids, on the other hand, they might be palm oil according to their fatty acid compositions and melting points.
