maybe the poster was confused about reducing fat content. When we put cooked dishes into the fridge, the fat or oil will cool and form a layer on top. So remove this jelly like layer and your food would have less oil. But with processed food, the oil does not form such a layer.
Must be a ploy or hoax started by some junk food company trying to gain back their marketshare.
Possibly, but how many foods have you seen that a fatty layer appears on top after being refrigerated? I can understand heavily oiled, condensed, liquid-type foods such as; Campbell's chicken soup, canned tomato soup, canned beef stew, ect. Hardened foods, such as; crisps and french fries are a different story. You are still able to limit the fat ingested by these foods by cooking them differently (i.e. oven baked), but it will never truly get rid of the fats completely (even through refrigeration).
Point being, in order for oil/fats to be removed properly, there has to be a cause for seperation. In this case, the oil would seperate in water based foods (as oil doesn't mix with water), and doesn't rely on temperature control. Temperature differences causes molecules to either shrink or expand:
Cold (refrigeration): (using water as an example. Please forgive my retarded diagrams)
When water is frozen, the H2O molecules form a rigid alignment with one another, which make up your icecubes that you stick in drinks (lemonade, orange juice, milk...water...ect). Of course this structure isn't permanent, but is rather prone to changing temperatures, so the structure is very inconsistent at anything above water's freezing point: 32 F (0 Celcius).
When using the same principle to oils in foods, the same instance would apply, unless there is a cause for seperation (i.e. vegetable oil on water, or vice versa).
Normal (non-refrigerated): (using water as an example)
As you can tell, the difference between the first diagram is that the H2O molecules are randomly spaced out. This is what water looks like in at 'room temperature'. The colder the water becomes, the closer those molecules become to one another. On the other hand, when they heat up...
:lockd: THEY GO PSYCHO!!!!
Heat give us a cause for seperation. When you cook bacon, sausage, hamburgers, hotdogs...you will notice how the fats/oils seep out of the food and it cooks in its own "juices". Straining these juices will lower your fat intake, but not completely get rid of the saturated/trans fats.
So without continuing on, the method of refrigerating crisps to make them "fat free", is chemically impossible. :drool:
