Cooking oils additives

An additional class not currently included in British Standard EN2 is Class F fires including cooking oils or fats. Electrical fires are not classified since any fire involving, or initiated by, electrical equipment will fall within Class A, B or C. 

The oil was in fact for industrial use, produced to withstand the high temperatures in turbo jet engines, the tri-orthocresyl phosphate being a specific additive. Due to a change in engine design the oil had been discarded, and someone had taken the fateful decision to sell it as cooking oil. At least 2,000 people suffered toxic effects from the contaminated oil, but thankfully there were no deaths. In this case the majority suffered only relatively mild and probably reversible paralysis. 

Rapeseed has long been a source of cooking oil and has important industrial uses such as lubricants for high-temperature applications, especially those leading to environmental release of the lubricant antislip agents in plastics manufacturing fabric softeners and additional oleochemical applications. However, the emcic acid... 

When a cooking oil oxidizes, polymers are formed that cause the oil to foam. In addition, the viscosity of the oxidized oil increases, making the cooked food look oily as a result of retention of a higher amount of oil on the surface of the food. Many methods have been proposed for the determination of polymers in the oil (71-74). 

The animal feed industry is a major user of rendered animal fats, recycled restaurant grease, and cooking oils. Fats are the highest caloric dense feedstuff and foodstuff. In addition, fats and certain of their component fatty acids are essential and indispensable for body functions in addition to their caloric function. The U.S. rendering industry processes about 5.3 million metric tons (MMT) of the following fats on an annual basis ... 

Although the amounts of carcinogenic AAs produced in dyestuff, chemical, and rubber factories have been greatly reduced, exposure to AAs and their oxidized nitroaromatic derivatives still occurs. Some of these compounds can be found in various color additives [9, 10], paints [11], food colors [12], leather and textile dyes [13, 14], fumes from heated cooking oils [15] and fuels [16], and tobacco smoke [17]. Several AAs have also recently been identified at trace levels in commercial hair dyes [18, 19]. 

The natural flavors from garlic (Allium sarivum), onion (A. cepa), and other Allium species, like those from many other common vegetables and fruits, are not present as such in the intact plants but are formed by cnaymatic processes when the plants are chewed or cut (49). Additional flavors, also considered natural, arc formed during cooking as a result of the thermal breakdown of the initial enzymatically produced flavorants in either an aqueous on nonaqueous (c.g., cooking oil) medium. If the breakdown products are unstable, other compounds can be formed, which can contribute to the aroma and taste of the food. 

The additives in PVC bottles for cooking oil and other food products must have FDA clearance. For flexible packaging materials, the most common stabilizers are mixed metals such as barium-zinc and calcium-zinc, which replaced the older cadmium-zinc formulations. For rigid blow molded containers and calendered sheets, or-... 

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