In a much needed action, India’s food safety regulator FSSAI has directed restaurants and Food Business Operators (FBO) to dispose off used cooking oil after using it for upto three times for cooking. This rule will commence from March 1, 2019 and will apply to eateries who use more than 50 litres of oil for frying, every day.
The circular said that these eateries need to maintain a record of oil used up on a particular date and to dispose off the oil to agencies authorized by the government body. It also said that, “Repeated frying of oil leads to change in physiochemical, nutritional and sensory properties of edible oil. During frying Total Polar Compounds are formed in the oil which have adverse effects on health.”
The circular also stated that beyond the limit of 25% Total Polar Compounds, vegetable oil becomes unfit for use, as per Food Safety and Standards First Amendment Regulation, 2017. It also mentions that cooking oil should be discarded once it has been used more than two times for frying, in order to prevent harmful impact of the oil on our and our families’ health.
Deep frying or Tadka must be done using inert oils (mono unsaturated or saturated fats). Oils rich in polyunsaturated fats (PUFA) are unsuitable for high heat cooking and oxidized PUFA greatly increases risk for cancer and lifestyle diseases. I am glad that FSSAI is finally taking action at least on this very nasty issue of repeated frying with oils.