Science Of Fat
Energy is mostly provided by lipids and carbohydrates. In addition to providing structural and functional resources, proteins also serve as an energy source when dietary intake of fats and carbohydrates is low. Fatty acids and glycerol make up a fat molecule.
Fatty acids and glycerol are absorbed in the small intestine and subsequently recombined into new fat. Adipose tissue, or fatty tissue, is where extra fat is deposited.
Fatty acid are of two kinds: Saturated fatty acid and unsaturated fatty acids.
A saturated fatty acid has just single bonds throughout. Unsaturated fatty acids include double bonds in their structure. A fatty acid with one double bond is referred to as monounsaturated, and one with more than one as polyunsaturated.
When it comes to room temperature, saturated oils are solid, but liquids are more likely to exist when there are more unsaturated fatty acids present.
Hydrogenated fats, such as vanaspati and dalda, originate from liquid plant sources and undergo hydrogenation to solidify them, as solids are more easily transported and have a longer shelf life.
Smoke point: The highest point at which oil boils and burns is known as the "smoke point." Thus, while deep-frying, always purchase cooking with a high smoking point. Virgin or unrefined oils have a low smoke point. Refined coconut Oil, Refined Olive oil, Palm oil, Refined groundnut oil, Rice bran oil, Safflower oil, Refined sesame oil, Sunflower Oil, Vegetable oil (blended) have high smoking point.
Rancidity: The exposure of oil repeatedly to oxygen and water during frying result in oxidation and hydrolysis reaction which have adverse impacts on human health. It forms ketones, peroxides, asters, aldehydes are produced and can contribute to different diseases such as cardiovascular diseases, cancers, allergies, and obesity.
Tips: Store the oils in cool and dry places, check the oils before reusing it for deep frying it may be dark, causes too much smoke, produces strong odor or when persistent foam layer of specific thickness is observed.
HANDLING AND DISPOSAL OF
USED COOKING OIL
§ At household level, oil once used for frying foods should be filtered and may be used for
curry preparation in order to make it economical. Avoid using the same oil for frying.
§ Used cooking oil should be disposed when blue-grey smoke appears or tough foam gets formed or
oil becomes dark and murky or the consistency of oil changes. These are some of the
indications of deteriorated quality of oil.
§ Used Cooking Oil should be consumed in a day or two. It should not be stored for longer
times as the rate of deterioration is higher in used oil.
§ Do not refill the fresh oil container with used cooking oil . Store it separately.
§ In order to dispose small quantities of used cooking oil, mix the oil with an absorbent material, such
as sand or sawdust or used towel or paper towel or food scraps to avoid the chances of
spillage and then throw it away in dustbins.
Masala Lab (2021)
Food Safety and Standards (Licensing and Registration of Food Businesses) Regulation,
2011
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