when to change deep frying oil

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How Do Nosotros Know When Modify Deep Frying Oil

We have all heard about the dangers of frying oil in the kitchen and chefs have mostly been trained on identifying sense of taste, odor and wait of the oil.

Withal, do we know why we need to alter oil in the deep fryer?

Do nosotros need to filter/strain the oil daily?

The Facts on Frying Oil

Frying oils undergo chemic changes during heating, exposure to lite as well every bit storage. This is the chemic nature of oil products.

These changes lead oils breaking downwardly into toxic chemical substances. Fortunately at that place are classic signs of this degradation.

  • Change or darkening of colour.
  • Rancid or 'off' scent
  • Rancid taste
  • Thickening

The speed or rate at which this breakdown happens is dependent on the type of oils used.

In general the college the amount of unsaturated fats in the oil the faster it breaks down. Sunflower, Canola and Soy degrade a lot faster than Olive and Palm oils.

Sunflower oils Sunflower oil is the not-volatile oils pressed from the seeds of sunflower (Helianthus annuus). Sunflower oils is commonly used in food every bit a frying oils,

Canola Canola oils, or canola for short, is a vegetable oils derived from rapeseed that is low in erucic acrid, as opposed to colza oils. It is also the name of

Palm oils Palm oils 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 nosotros Manage Oil Deposition?

The use of frying oil is a meaning toll in the kitchen, however in that location is besides a major nutrient rubber risk in incorrectly using frying oils. Oil management is an of import still often overlooked risk in the kitchen.

Gratuitous Fat Acids (FFA) is an effective way to measure and decide whether oils are still suitable or non. FFA depends on:

  • Fourth dimension
  • Temperature
  • Moisture content

This ways that the 'shortening' of cooking oils cannot be easily measured if the in a higher place are unknown, such as how long the oil fryer was on for and at what temperature. Important the type of nutrient that is fried also determines how long oils will last. Considerations include foods with crumbs or batter, potato chips/chips.

An FFA of between two – 6 % is still usable and to a higher place 6% increases the potential toxicity. This tin can be measured by using two methods:

  • Oil test strip (FFA)
  • Oil test meter (TPM)

Beneath 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 data. You lot'll be taken to the Amazon website.

There are other products and equipment that assistance ensure the longevity of  oils.

But filtering the oil on a daily basis can aid extend the life of the oil by removing solids that contribute to the degradation of the oil and volition assistance minimise the h2o content.

Yet the main point here is that this risk tin be managed and does not require you to discard oil subsequently a unmarried utilise, if cared for properly.

Keeping records of oil changes will also help you predict when oil changes are needed co-ordinate the usage and time.

How to fill in an oil checklist

  • Employ oil shortening examination strips / color chart
  • Measure the quality according to the above
  • Has the fryer been drained? (This should be done daily for cleaning of the fryer)
  • Has the oil been correctly strained? (This is to filter/clean the oil for reuse)
  • Is it notwithstanding suitable for use? (Still yellowish?)
  • If nighttime, then use a test strip to confirm replacement.
  • Was the oil discarded?

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