Local Repeatedly-Used Deep Frying Oils Are Generally Safe
- Author:
Tony Ng Kock Wai
- Publication Type:Review
- Keywords:
Frying oils, Polar compounds, Safety
- From:International e-Journal of Science, Medicine and Education
2007;1(2):55-60
- CountryMalaysia
- Language:English
-
Abstract:
A review of the literature indicates that food scientists
and health authorities in several countries, especially
member countries of the European Union, are still very
concerned about the potential health hazards of
oxidized products and lipid polymers formed in
repeatedly-used deep frying oils. During the frying
process at temperatures of 170° – 200°C, steam formed
from moisture in the food being fried help volatile
products rise to the surface of the frying medium and
into the kitchen atmosphere, imparting a mixture of
fried-flavours and off-flavours. The non-volatile
compounds formed, however, gradually build up in the
oil as it is being repeatedly-used for food frying
operations. These non-volatiles, primarily “polar
compounds” (PC) and to a lesser extent lipid polymers,
get absorbed into fried foods and eventually end up in
our body system. Available local data suggests that
deep-frying oil samples obtained from food hawkers and
those produced under simulated deep-frying conditions
in the laboratory, are generally safe as they contain PC
within safe limits and rarely exceed the upper limit
(UL) of 25%. This contrasts with the situation in some
European countries where a very high proportion of
frying oil samples collected from fast-food restaurants
were reported to contain PC exceeding this UL.
A p p r o p r i a t e l y, promotion of Hazard Analysis and
Critical Control Points (HACCP) certification and
gazetting of food regulations to limit the PC content in
frying oils have been introduced in these countries to
protect the health of consumers. Meanwhile, simple
gadgets/test kits are available commercially to monitor
the quality of the frying oil. This would greatly assist
kitchen supervisors at restaurants and franchised friedfood
outlets to know when best to change a batch of
frying oil before the ULs of frying oil quality are
breached.
- Full text:W020150928380694354537.pdf
