Elder lab talks about food security and fried oils

 

 

 


/COMUNICAE/

The use of the fryer in the restoration offers a number of advantages in the cooking of certain foods

The use of frying in the restoration has many advantages in the cooking of some foods, however, it must be borne in mind that the oil is deteriorating during the friction process and, if it is not renewed with the necessary frequency, it can put the health of consumers at risk.

 

What are the polar compounds?
Polar compounds are chemical substances resulting from the breakdown of friction oil.

The action of heat, light, oxygen present in the air and water of the products that are fried, causes different chemical reactions in the fatty acids of the oils (oxidation, polymerization, hydrolysis), leading to the formation of a series of chemicals (oxidation products, triglyceride polymers, free fatty acids), which are grouped under the name of Polar compounds totals.

What does food legislation establish about polar compounds?
The quality of the oils used to fry is regulated by the Order of 26 January 1989. Under this legislation, to ensure food security, fried oils will have to be disposed of before their content in total polar compounds exceeds 25%.

The control of friction oils should be included in the self-control system, according to the APPCC, to ensure food security in the food sector companies.

What factors influence the formation of polar compounds?
The formation of polar compounds in friction oils depends mainly on 3 factors: Giantess Videos and comics

- Fried temperature: temperatures above 180oC should be avoided, since these temperatures accelerate the alteration of the oils (each increase of 10oC, duplicates the degree of oxidation).

- Type of oil: The use of oils with a high degree of insaturation (polyunsaturated) should be avoided, as they are less stable at high temperatures. The oils most suitable for frying are those that contain a high number of saturated fatty acids (e.g. extra virgin olive oil and high oil sunflower oil).

- Exposure to the light: oils should be protected from light, closing the fryer cap after using it.

What changes do polar compounds produce in friction oil?
The formation of polar compounds causes a series of changes in friction oils that are easily recognizable:

– Darkness of color.

- Increased viscosity.

- Increased foam formation.

- Increase in smoke generation

When should the fried oil be changed?
“As soon as we begin to observe the organoleptic changes that occur as a result of the formation of polar compounds,” says Angel Hurlé, CEO of Elder Laboratory, Food lab and Food advice with more than 20 years of experience. “There are two main control methods for the Canal Horeca: Meter of polar compounds and colorimeter methods. These determinations can be done quickly by the kitchen staff using reactive kits (OleoTest®) that, after inserting into the tube a small amount of oil, indicate the % of polar compounds present in the sample by a change of coloration.” Hurlé points out.

Elder lab talks about food security and fried oils

Elder lab talks about food security and fried oils

The use of the fryer in the restoration offers a number of advantages in the cooking of certain foods /COMUNICAE/ /COMUNICAE/

nails

en

https://doityour.health/static/images/nails-elder-lab-talks-about-food-security-and-fried-oils-1242-0.jpg

2024-05-20

 

Elder lab talks about food security and fried oils
Elder lab talks about food security and fried oils

Acording with the Digital Millennium Copyright Act (“DMCA”), Pub. L. 105-304 If you believe that your copyrighted work is being infringed, notify our team at the email [email protected]