IMAGE OF FATS AND OIL

                      

We all know that the daily intake of Fats and oil is very important for the healthy bodily function because 1 gram of fat generates 9 calories and to fulfill daily calories we have to intake Fats and oil. Fats and oil are known as Lipids (saturated and unsaturated). Fats are composed of a glycerol to long hydrocarbons chain can be (single or multiple).

1.It has been a fashion today to eat healthy food or low fat food, but it does not mean we should stop eating fat completely.

2.  Hence we need to educate ourselves about which fats should be avoided & which fats are good for our health.

3.  Remember, all human beings need energy or calories (1200-2400 kcal/day) for body development & mental growth.

4.  There are 3 essential nutrients, which provide calories or energy to our body, they are Carbohydrates, Fats & Proteins. 

5.  Though all fats provide same calories, but some are harmful than others e.g. all saturated fats are unhealthy than unsaturated fats.

 6. Since we know, all fats provide same calories & saturated fats are unhealthy, then they can be replaced with unsaturated fats.

     Hence we can say, that, food cooked by oil rather than butter or ghee is much healthy.

   7. As egg yolk is high in fat, so mayonnaise based salad can be replaced with egg less mayonnaise, but taste is another big question

REPEATED FRYING

It can cause many oxidative and thermal reaction which leads to the changes in physicochemical and nutritional changes. It also decreases the iodine value and increases tendency to foam. The flavor and stability of oils are also changed due to the frying the food in used oil.

In case of reheating of oil, we can use maximum three times to avoid the formation of trans fat

TPC (TOTAL POLAR COMPOUND)

This is standard methods for measurement of oil deterioration during frying.

TPM (TOTAL MASS CONCENTRATION)

TPM - This indicates the quality of used frying oil.

New guidelines of FSSAI (Food safety and standards authority of India) about used oil

Earlier all the Restaurants, Dhabas and Hotels had been using used oil for further frying just to cut down their food cost now they will not be able to use that as per FSSAI’s new rule.

Now hotel has to use their used oil within 2 days and they can use in gravies preparation only not for frying. Storing of used oil for longer period deteriorates the oil    

If hotel is using oil more than 50 liters per day than they have to maintain the records and they will discard to only authorized agencies

Sources

FSSAI Official site

Food smart