How to identify fake cooking oil? (FSSAI recommended tips)

The Food Safety and Standards Authority of India (FSSAI) stated that the medical department in Ajmer had found nearly 18,000 liters of counterfeit cooking oil. “On Thursday in #Ajmer, the medical department seized almost 18,000 liters of mislabeled edible oil as part of a campaign against #मिलावट. Here, edible oil was being made by misbranding, adulteration, and the use of duplicates and different labels from a variety of well-known brands,” the Rajasthan Medical & Health Department tweeted on X (previously Twitter).

In the past, the apex food regulator of the country has seized such adulterated cooking oil manufacturers.Here arises an important question, what is fake cooking oil? How to identify whether the cooking oil that we purchase from the market is fake or genuine?

It’s critical to recognize bogus cooking oil for both financial and health reasons. Cooking oils that are fake or contaminated may not have the same nutritional value as real oils and may even include dangerous ingredients. Cooking oils that are contaminated or not pure are referred to be fake. For instance, costly oils like olive oil may be blended with less expensive oils like soybean or palm oil; industrial oils may be used again in cooking; or hazardous chemicals may be added to change the flavor or look.

Here’s how you can identify fake cooking oils

Genuine oils often only list one kind of oil. The component list may imply blending for many oils. Seek out the oil’s anticipated nutritional profile. Verify for certificates such as GMO-free, organic, or meeting national requirements. Verify that the oil is still within its expiration date because old oil may be of low quality.

A price for the oil that is far less than the going rate in the market may be an indicator of adulteration.

Make sure the bottle seals correctly. Tampering may be indicated by broken seals or loose caps. Buy oil from reliable brands that have a track record of excellence.
Real oils have a distinct color and transparency. Sunflower oil is pale yellow, but olive oil is typically golden-green. A warning sign could be any strange color or cloudiness.

The smells of genuine oils are distinctive. For example, olive oil should smell pleasant and fresh. A rotten or odd scent is a sign of adulteration or spoiling.

Poll: What is the first thing you did in the morning immediately after waking up?

Take a small sample of the oil. Its flavor need to be clear and organic. Any strange odors or harshness could be signs of contamination.

Simple home tests to check oil quality

• Transfer a tiny quantity of oil into a transparent container and keep it chilled. Impurity-infused oils may stay liquid, but pure oils will solidify.• Store the oil in the refrigerator. For example, pure olive oil should begin to harden in about half an hour.

• Apply a tiny bit of oil to a piece of white paper, then allow it to dry. An even, translucent region free of a greasy ring will be left behind by pure oil.

• Transfer 4 milliliters of distilled water into a test tube containing frying oil. Give the test tube a brief shake. Now put 2 milliliters of this liquid and 2 milliliters of pure HCL into a different test tube. In the event that the oil is unadulterated, there won’t be any color change; nonetheless, the top layer of the oil will turn red.

• To ensure that coconut oil is pure, place a small amount of it in a jar and refrigerate it between 5 and 10 degrees. Give it 60 to 90 minutes. Pure coconut oil will solidify; however, because different oils have different freezing points, tainted oils will have a distinct layer on top.


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