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Frying oil control

Oil alteration and health effects
Because of the moisture contained in foods, atmospheric oxygen and high temperatures (160-200 ºC) reactions such as hydrolysis, oxidation and polymerization are produced.

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Featured and advantages
A reliable, rapid, and economical method to use in inspections assessing the degree of oil alteration through polar compounds.

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Oleotest

A colorimetric assay that allows to determine the total polar compounds in frying fats in 2 minutes.


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Control of frying oils and fats with Oleotest

Nowadays, deep-frying food is one of the most widespread culinary and industrial cooking techniques in the world. The deep-frying process involves using oil or fat heated at high temperatures to prepare or cook food. Fried products are well perceived by consumers because the presence of a significant quantity of fat improves their texture and confers them a distinctive flavor. 

This technique involves a series of complex processes that not only affect the oil composition and the product undergoing the frying process, but also, and more importantly, the consumer’s health. Therefore, the deep-frying process must be controlled adequately, because for each type of product there are numerous variables that affect the optimization of its conditions (from the temperature/time, continuous or discontinuous deep-frying, material of the fryer, composition of the oil and presence of additives, to the moisture, food coating or food volume/surface and the composition of the food lipidic fraction).   

Briefly, a fat is composed of triacylglycerides, that is to say, molecules of glycerol sterified with three fatty acids. 

A wide range of oils and refining fats are used as frying mediums. On the whole, monounsaturated oils (one double bond) are the most frequently used. They present advantages with regard to saturated fats (no double bond) or fats partially hydrogenated, due to health related matters, and advantages with respect to polyunsaturated oils (more than one double bond), for stability reasons and sensorial qualities.