Did you know that thermally abused frying oil (that is the fancy term for cooking oil that has been raised to high temperatures repeatedly) is common practice in the restaurant industry? Reheating changes the cooking oil composition into a toxin called acrolein, which is known for its carcinogenic potential when released.
- Acrolein – a colorless liquid with a piercing acrid smell. This smell is caused by glycerol in the burning fat breaking down into acrolein.
- Glycerol - is a colorless, odorless, viscous liquid that is sweet-tasting and non-toxic. It is widely used in the food industry as a sweetener and humectant in pharmaceutical formulations.