Reusing of Oils and Health effects

Updated: Apr 21, 2020

Did you know that oils can’t be reused for heating purposes for more than three times?

FSSAI has put a strict, stringent rule to all the Food Operating businesses- eateries and restaurants from using the same batch of oil for more than three times. Repeated usage of such oils could undergo degradation as a result of changing the physiochemical, nutritional and sensory properties. Due to this, total polar compounds form during frying. The level of toxicity of these compounds is so high that they can lead diseases such as hypertension, atherosclerosis, cholesterol and liver diseases. By re-using of oils, we get to introduce to free-radicals which are also known peroxides which are carcinogenic and block the arteries veins in our body. It is essential to monitor the quality of the oil during frying.

Image Courtesy:- Official Instagram Page of FSSAI

This can be done through a simple home-based activity

  • When in doubt, dip a pH strip, also known as the litmus paper strips in the fried oil.

  • If the strip changes its colour to orange, then the oil is not suitable for consumption.

  • Please discard the oil, if there is an appearance of blue-grey smoke and slimy oil consistency.

  • The black sediments in the oil can be extracted by squeezing half cut lemon into the oil which quickly gets stuck on to the black deposits.

Image Courtesy:- Official Instagram Page of FSSAI

To be more economical in usage and to avoid wastage, the following pointers/ suggestions can be followed:

Used Cooking Oil (UCO) can be used for making curries and sautéing purposes. UCO to be consumed in a day or two. It cannot be stored for a long time as the rate of deterioration is higher in used oil. Use oil that has a higher smoking point. The smoking point is a point at which the oil starts to degrade or break down. Higher the smoking point, the cooking oil will last better under high temperatures. For instance, sunflowers, vegetables, corn or canola oil has efficient smoking points. But, only very few oils have good smoking points that can handle the cooking. The remaining leftover can be stored and collected every month and given to railways, motor repair shops.

Image Courtesy:- Official Instagram Page of FSSAI

On May 2019, FSSAI issued a list of enrolled biodiesel- manufacturer’s aggregators with whom the FBO can coordinate to repurpose their used oils. Find the list of registered aggregators Initially, the biodiesel would be procured by the OMCs at an assured rate of Rs 51 per litre, which would increase to Rs 52.7 in the second year and Rs 54.5 per litre in the third year.

Hence, use oils only as per the requirement. As mentioned, if the oil has black sediments, try to squeeze lemon and extract them or you can start collecting them in a separate container to give it to the aggregators. In this way, you’re saving some money as well as contributing a bit from your end for repurposing.

#Oils #Foodsafetyawareness #Reusing #Harmful

#Oils #Reusing #FoodSafety #Awaren #Reheating

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