Due to improper cultivation, processing and storage of oils, some hazardous substances are often detected in the oil. These substances can be divided into two types: biological hazards and harmful chemicals.
Biological hazards usually arise from plants that are infected by microorganisms or pests. For their part, most harmful chemicals come from pesticide residues or heavy metals.
It must be considered that during the cooking process with edible oils at high temperatures (160-200° C), hydrolysis, oxidation and polymerization reactions occur that modify the composition of the oil, generating polar compounds.
These can be harmful to health as they increase the risk of cancer the risk of increased blood pressure and can cause digestive disorders. How can the oil be tested quickly and effectively? With OleoTest, a quick and straightforward method to use, especially suitable for seed and palm oils, which can determine the degree of alteration of the oil. The test can be used by the establishment's staff (hotel, restaurant, catering) to ensure that the oil is still fit for use.
We will be able to verify it thanks to the color scale provided with the test itself. The color results are divided into 5 levels; level 5 means that the polar compounds found in the oil are greater than 24% and, therefore, we must change and recycle used oil. Learn more about OleoTest