Palmoils are an edible vegetable oil derived from the mesocarp (reddish pulp) of the fruit of the oil palms, primarily the African oil palm Elaeis guineensis
How do we Manage Oil Degradation?
The use of frying oil is a significant cost in the kitchen, however there is also a major food safety risk in incorrectly using frying oils. Oil management is an important yet often overlooked risk in the kitchen.
Free Fatty Acids (FFA) is an effective way to measure and determine whether oils are still suitable or not. FFA depends on:
This means that the ‘shortening’ of cooking oils cannot be easily measured if the above are unknown, such as how long the oil fryer was on for and at what temperature. Important the type of food that is fried also determines how long oils will last. Considerations include foods with crumbs or batter, potato chips/fries.
An FFA of between 2 – 6 % is still usable and above 6% increases the potential toxicity. This can be measured by using two methods:
Below are 2 options to consider using for checking and maintaining the frying oil quality: These are available on Amazon.com. Click on the image to see more information. You’ll be taken to the Amazon website.
There are other products and equipment that help ensure the longevity of oils.
Simply filtering the oil on a daily basis can help extend the life of the oil by removing solids that contribute to the degradation of the oil and will help minimize the water content.
However the main point here is that this risk can be managed and does not require you to discard oil after a single use, if cared for properly.
Keeping records of oil changes will also help you predict when oil changes are needed according the usage and time.