admin - 27 March 2023

Know the Factors Using Cooking Oil Not Allowed Many Times

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Fried food is one of the favourite foods of most Indonesian people. To fry it, cooking oil is needed as a raw material.

Sometimes many of you are lazy to make your own fried food at home, so buying fried food outside is better. But did you know that frying outside has a more unhealthy risk than frying yourself at home?

The main factor that causes this to happen is that fried foods made outside can actually use cooking oil that is used many times. It is because cooking oil is a food ingredient at a fairly high price. So traders must use it carefully, and one of them is using it repeatedly.

Based on recommendations, the maximum use of cooking oil may only be used twice. But actually, there is no problem more than this recommendation if the cooking oil is still in good condition.

NUSAKITA cooking oil has an exact price which is lower than other types. In addition, the premium quality provided can also be used as a recommendation for traders to reduce capital by using NUSAKITA cooking oil.

In addition, NUSAKITA cooking oil is also believed to produce a delicious taste because of its premium quality. Processed directly from plantations owned by PTPN so that NUSAKITA is trusted with quality that is beyond doubt.

However, even though the cooking oil you use is good, like NUSAKITA, using it repeatedly is still not allowed. The first thing that can be used as the cause is because of the long heating time that has passed.

In the first 10 to 12 hours, the iodine number will constantly decrease while the amount of oxygen in fat will increase. Then the amount of oxygen in the fat content will increase and decrease after heating for 4 hours in the next second.

The content of carbonyl compounds will increase in the oil during the heating process, then decrease according to the reduced amount of oxygen.

Furthermore, the temperature factor also greatly affects the damage to the ingredients in the cooking oil. If cooking oil has been heated within 24 hours at a temperature of 120 to 160 degrees Celsius, it can produce lower peroxidation than heating at 120 degrees Celsius.

Due to the temperature and the length of time, heating can damage the cooking oil's contents. Some of its effects are causing the double bonds in unsaturated fatty acids to be damaged so that only saturated fatty acids remain. It will be a buildup of fat for anyone who consumes it.  

Please read other articles from NUSAKITA: 
https://www.nusakita.id/article/cara-jitu-menggoreng-ikan-tanpa-lengket-dan-meletup-di-wajan