Frying process there are two kinds, namely saute and fry with oil many. During frying, the oil will be absorbed into the food and dissolution occurs most of the components of food into cooking oil.
Today many people are switching to olive oil (olive oil) because it is considered healthy if used for frying. Yet according to Emilia Achmadi, nutritionist, olive oil is unstable when heated so it is not suitable for frying.
"It is costly to buy, but the allocation is wrong," said Emilia in educational media event held by PT.Unilever Indonesia in Jakarta (03/13/15).
He explains, olive oil and extra virgin olive oil, is more suitable if used for frying, pasta, or into a mixed salad.
Extra virgin olive oil has a smoke point of 160, which means it produces smoke after being heated to a temperature of 160 degrees.
"The smoke that many shows chemical structure has changed. The effect can lead to obesity and also carcinogenic," said Emilia.
