Vegetable oils including palm oil exhibit poor quality in terms of stability and high free fatty acids (FFA) content after exhaustive frying process. During frying, the oil darkens in the presence of phenolic minor components and is no longer good for health when polar compounds reach up to 25%-27%. These used frying oils are usually treated as waste and must be disposed of in an environment acceptable manner

Main Researcher: Dr Loh Soh Kheang
Email: lskheang@mpob.gov.my