Cooking oil is one of the most widely used foods for daily life. The use of this cooking oil as a frying medium that aims to make savory and crunchy foods, improve taste, texture improvement and flavor carriers.
Notes on Cooking OilIn an article written by Nurma Subangkit, a few days ago, entitled How Much Times Of Cooking Oil Should Be Used? has been described the characteristics of used cooking oil that has been damaged and unfit for use, and the limit of how many times the cooking oil should be used for frying. Cooking oil whose color has turned brown to blackish
the sign has been damaged due to frequent wearing repeatedly. The following text only intends to complete the information.Cooking oil comes from raw materials such as coconut, oil palm, corn, soybeans, sunflower seeds and others. The main content of cooking oil is generally a fatty acid consisting of saturated fatty acids such as palmitic acid, stearic acid and unsaturated fatty acids such as oleic acid (Omega 9) and linoleic acid (Omega 6 ). These unsaturated fatty acids have a double carbon bond, which readily decomposes and reacts with other compounds, to obtain a stable composition of saturated fatty acids. The composition and content of these various fatty acids that determine the quality of cooking oil.
the sign has been damaged due to frequent wearing repeatedly. The following text only intends to complete the information.Cooking oil comes from raw materials such as coconut, oil palm, corn, soybeans, sunflower seeds and others. The main content of cooking oil is generally a fatty acid consisting of saturated fatty acids such as palmitic acid, stearic acid and unsaturated fatty acids such as oleic acid (Omega 9) and linoleic acid (Omega 6 ). These unsaturated fatty acids have a double carbon bond, which readily decomposes and reacts with other compounds, to obtain a stable composition of saturated fatty acids. The composition and content of these various fatty acids that determine the quality of cooking oil.
The cause of changes or damage to cooking oil, especially vegetable oil, either physically or chemically, one of them due to the oxidation process. Oil with the content of unsaturated fatty acids can be oxidized spontaneously by air at room temperature. This spontaneous oxidation directly lowers the saturation level of oil and causes the oil to become rancid. Events of rancidity are more accelerated when there is metal (copper, zinc, lead) and there is heat (illumination).
Therefore damage to cooking oil can occur due to poor storage conditions within a certain period. Therefore it should be kept in a closed place and not directly exposed to sunlight. If the cooking oil smells rancid should not be used, because it has been damaged.With a high-temperature frying process, the double bonds in unsaturated fatty acids will break down into saturation. At the time of heating will occur the process of degradation, oxidation, and dehydration of cooking oil.
Repeated use may lead to a double bond oxidized to form a peroxide group and a cyclic monomer. With the process at these high temperatures also cause the decomposition reaction due to heat and formed acrolein, a compound that is toxic. So the heating process on cooking oil will be able to form free radicals and toxic compounds that are toxic.Therefore, cooking oil should not be used repeatedly. Especially if the color change blackish, should be immediately discarded even if new once used. For example, when frying fish, then for disposable oil has changed color to brownish or blackish. This should be thrown away immediately.
How to deal with it?It is important to adjust the amount of cooking oil with food to be fried, so there is no need for 'cooking' oil or excessive amounts of oil to throw away - no problem. Also, note the order of frying ingredients that taste the same first. For example after frying tofu, tempeh, just last fish fry.The color of cooking oil is naturally yellowish because the ingredients are contained in the oil and co-extracted with oil. Substances include α and β carotene yellow and autofill are brownish yellows. While the dark color, derived from the degradation of natural dyes or oxidation of vitamin E (tocopherol) and materials to make oil that has been damaged that can be included in cooking oil products. So the colored oil is not dark is better.
In addition, there are some small notes about this cooking oil. Usually in advertising, there are advantages offered by various advertisement cooking oil, but in this case, there is something to be criticized.Contains Omega 3 and Omega 9Naturally if the cooking oil comes from coconut or palm oil, none contains Omega 3 because Omega 3 mostly comes from animal sources.
If these compounds are added in the process of cooking oil, there is no benefit to the body because every day the cooking oil is consumed a bit. While Omega 9 is oleic acid, which is the most components of palm oil (about 38.2 - 43.6%). So yes it is cooking oil composition dominated oleic acid or Omega 9.Non CholesterolCooking oil is generally derived from vegetable material, the fat contained in the ingredients
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