The Importance Of Cooking Oils

Cooking oils are a fairly important ingredient in every kitchen and are used on almost daily basis. All oils do the same job, they are used in various cooking techniques and dishes, but each one of them have different quality markings which are usually given by the FDA or other food testing organisations. Cooking oils come in a wide variety such as palm oil, sunflower and olive oil. Oils are a necessity for a proper diet but only if consumed under control, as per the FDA a full grow should only intake 10 percent or fewer calories form oils. Fatty acids are carboxylic acids, which have long aliphatic chains. Fatty acids are also called fuels for our body as they have high levels of ATP. Theses acids are usually derived from triglycerides or …show more content…
High values of FFA are know to cause muscle insulin resistance, this happens by intaking simulated glucose uptake and glycogen synthesis. FFA is also know to result in inflammation by elevation of pro inflammatory cytokines in blood and tissue, both insulin resistance and inflammation are greatly known causes of type 2 diabetes. FFA are also main causes of aromas in oils, which are supposedly a bad indication, but sometimes ff. is used to give special aromas to oils. FFA also gives the quality of the oil as higher the FFA value higher chances of low quality oils, because the tissue from which the oil is extracted might be contaminated with other cells or the oil could have been miss handled or left under direct …show more content…
I can obtain the experimental data to classify the oils according to quality levels by the equipment I have and try to reach maximum accuracy. Free fatty acid is an important indicator for the chemical properties of the oil and is used to determine the quality of the oil. Good oil has a typical FFA value of 0.8%. According to me the oils which will have the least FFA percentage will have the highest level of quality. Olive oil imported can have mixed results as its national grade or quality is not known internationally. The grade 1 olive oil will have the least amount of FFA and the grade 2 will come after or before the imported olive oil. The results will show patterns and will have connection between them, for equal quantity of oils taken for experiment from different varieties will have different FFA value. The increased value of FFA indicates the oils quality also if the oils has undergone harsh storage conditions, such as contamination direct heat or spoilage (bacteria). The source of extraction of the oil can be the tissue from which it was extracted thus high FFA shows a possibility of contamination of tissue with other cells. According to food health organisations the theoretical yield for Virgin Olive