The Silicon Review ^Asia

Health experts have often warned about the side effects of re-using cooking oil, as the repeated heating of the same oil for cooking makes it get denatured. It may result in health complications for the consumer.Although the outcomes of excessive re-heating of oil are dreadful, restaurants are ignorant towards it. There is no way to identify that the food in the restaurants or cafes has been fried or cooked in the leftover oil.  

Realizing the health risks involved, the Food Safety and Standards Authority of India (FSSAI) has taken action and refrained Food Business Operators (FBO) and restaurants, cafes, and canteens to use the same oil again and again. The old oil must be disposed of after using it for uptoa maximum three times.From March 1^st, 2019, all the eateries that use over 50 liters of oil everydayhave to adhere to the rule. It is mandatory for them to maintain a record of oil usage on a particular day and dispose of the leftover oil.

"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 has adverse effects on health,"informed the government agency.

Once the oil has been used beyond healthy limits, its further use is strictly banned under Section 16(5) of the Food Safety and Standards Act, 2006. As per the law, even the mixing of re-used and fresh oil is not allowed.