AbstractThe addition of 0.02% ascorbyl palmitate (AP) reduced color development of frying fat (animal fat/vegetable oil [A‐V] shortening) and vegetable oil (partially hydrogenated soybean [V‐S] oil) in simulation studies. It also reduced peroxide values, development of conjugated diene hydroperoxides (CDHP) and their subsequent degradation to volatile compounds, such as decanal and 2,‐4 decadienal, indicating that AP has the ability to inhibit thermal oxidation/degradation of frying fats and oils. A commercial french fry fat had lower CDHP values compared to A‐V fat in simulated studies, and fried chicken oil had lower CDHP values than the V‐S oil. Peanut oil had higher thermal stability than the other fats and oils.