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8 reasons why you should change your frying oil

8 reasons why you should change your frying oil

The main function of the oil during the frying process is to confer texture and flavor by heating up the food. Besides this, the food absorbs the oil and it ends up becoming one more ingredient, so we must consider oil qualities if we want to obtain a high-quality final product. These are the 8 reasons why you should change your frying oil.

  • Changes in smell

Oil looses properties and starts to smell differently when you reuse it too many times. This rancid smell fill the kitchen and the restaurant, and will alert the clients.

  • Changes in color

If you don’t change your frying oil, the color will change and it will not look as clear as before. Appearance is important, and the golden-brown color will become darker and will look like burned food if oil is not changed in time.

  • Changes in taste

A dark frying colour results in a bitter or modified taste.  For example, if the flying oil has been used to fry fish and then you use it for vegetables, the second will acquire the fish flavor, which is unnacceptable.

  • Indigestions

When frying oil come into contact with water, peroxide bounds that oxidate the oil are formed.This gives the oil a dark color and a viscous texture. The final product is a toxic oil that when ingested produce stomach-ache and digestive disorders.

  • Polar compounds

During the frying process dangerous changes occur in the oil compositions. Reactions that generate polar compounds due to the water content, the oxygen in the atmosphere and the high temperatures, generate polar compounds that can be harmful for human health and raise the risk for cancer according to the FDA. Therefore, most of the European countries have established legislations to control the quality of frying oil establishing that the polar compound content in oil must not exceed 25%.

  • High fat content

Oil looses properties when reused and the frying process does not perform correctly, so the fried food becomes too oily and doesn’t crunch as normally.

  • Allergen control

If there is only one deep fryer pan in the restaurant, cross contamination can occur for example with battered product. This is a good enough reason to change the oil periodically.

  • Obtain a healthy frying

Frying is considered by specialists by one of the most widespread culinary and industrial cooking techniques that can be as healthy as a cooker when performed properly. One of the main reasons why frying affects the product quality is the used oil.

The most accurate way to test the quality of deep frying oil is OleoTest , a rapid and economic method which determines alteration degree of the oil and that can be used by any staff in a restaurant or cafeteria. In less than 2 minutes you will know the percentage of polar compounds and if your frying oil is ready to use or must be changed.

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