Quality standards frying oils

Color wands and color strips were promoted to determine the oil quality in a restaurant fryer. These did not provide any practical help to the restaurant personnel because a universal color standard does not apply for all types of oil. Sometimes, cottonseed od, com oil, and palmolein turn darker than soybean or sunflower oil in a restaurant type fryer, even though the oil quality is perfect for frying foods. In such cases, the restaurant operator may discard the good quality fryer oil just because the color may appear dark to the restaurant operator. 

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