Oleotest

Frying is a cooking technique very much appreciated by the general population for its fast execution and special flavour that it confers to food. However, it can propagate great amounts of fat and other substances (polar compounds) that can be considered as toxic due to the transformation that occurred, when submitted to the heat, of unsaturated fatty acids. This compound’s formation depends on the frying conditions, for example, the presence of water (it facilitates the reaction). These frying oil components can be harmful to health, more specifically to the heart and arteries (the main cause of death in many developed countries), as well as it can originate the manifestation of malignant illnesses such as lung and stomach cancers.

It was with this intention, that several governments and organizations have issued legislation and/or recommendations, which forbid the sale of food, prepared in oils that possess an amount superior to 25% of polar compounds. This creates a need to control in a fast and reliable way the frying oils quality because even when the oils show no signs of degradation or even when they are used only one time but in a badly maintained or calibrated frying pan, the polar compounds percentage can already have exceeded the legal/recommended limit.