GIFSQ Tools · Module 06 — Bakery, Pasta, Breakfast Cereals & Snacks · Tool 118 of 500
Work out how much oil a snack picks up during frying, from the fat content before and after frying.
Try sample values — fills the form with the worked example below.
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Oil uptake (% of fried weight)
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Oil gained (g)
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Weight change (%)
Equation: Oil gained (g) = fat after frying − fat before frying. Oil uptake (%) = oil gained ÷ fried product weight × 100. Weight change (%) = (fried weight − raw weight) ÷ raw weight × 100.
Method: Fat-balance method: fat content before and after frying by solvent extraction (AOAC 920.39, crude fat). The difference is the oil taken up from the fryer.
Assumptions: fat is measured on the same sample basis before and after frying; no fat is lost to the fryer oil except through the measured difference.
Limitations: the method needs a laboratory fat result for both samples; it does not separate oil on the surface from oil inside the piece.
Rounding: uptake, oil gained and weight change to 2 decimal places; intermediates unrounded.
This is a calculation aid, not a laboratory report — confirm against your accredited method before citing a value.
Method: Fat-balance method: fat content before and after frying by solvent extraction (AOAC 920.39, crude fat). The difference is the oil taken up from the fryer.
Assumptions: fat is measured on the same sample basis before and after frying; no fat is lost to the fryer oil except through the measured difference.
Limitations: the method needs a laboratory fat result for both samples; it does not separate oil on the surface from oil inside the piece.
Rounding: uptake, oil gained and weight change to 2 decimal places; intermediates unrounded.
This is a calculation aid, not a laboratory report — confirm against your accredited method before citing a value.
Worked example: 100 g of product with 2 g fat fries to 85 g with 20 g fat. Oil gained = 20 − 2 = 18.00 g; oil uptake = 18 ÷ 85 × 100 = 21.18%; weight change = −15.00%.
Enter values above to see results.
Typical oil uptake: potato crisps 30–40%, extruded snacks 15–25%, coated nuts 10–20% of the fried weight. Tool 118 of 500 — GIFSQ
