Beware of Fake Cooking Oil: IPB University Lecturer Reveals How to Identify It
Many people have been alarmed by the circulation of suspected counterfeit subsidized cooking oil. So, how can we distinguish genuine cooking oil from fake ones?
As widely reported, certain palm cooking oil producers are suspected of counterfeiting their products, causing harm to consumers.
According to Dr Nur Wulandari, a lecturer at the Department of Food Science and Technology, IPB University, this case falls under food fraud.
Based on the Global Food Safety Initiative (GFSI 2014), food fraud is a broad term that includes the intentional substitution, addition, tampering, or misrepresentation of food products on packaging or labels for economic gain, potentially harming consumer health.
In this case, the counterfeiting involves replacing or mixing the oil with lower-quality cooking oil, allegedly blended with used cooking oil. Another type of fraud involves misleading product labels, such as inaccurate net content information on the packaging.
“Fake cooking oil refers to cooking oil that has been adulterated or mixed with other substances, reducing its quality,” explained Dr Wulan.
On the other hand, she continued, genuine cooking oil meets quality standards and complies with Indonesia’s National Standard (SNI). For instance, palm cooking oil must meet SNI 7709:2019.
She added that the quality of cooking oil can be practically assessed through its smell, taste, color, and viscosity.
“High-quality cooking oil has a normal scent and taste, typically bland (neutral), and should not have off-putting odors such as rancid or pungent smells,” she elaborated.
Visually, Dr Wulan noted that good cooking oil appears clear with a golden yellow hue and should not contain dark sediments or particles at the bottom.
Additionally, the performance of cooking oil can be observed when used for frying. According to Dr Wulan, low-quality cooking oil exhibits several signs, including:
- Producing smoke quickly when heated
- Turning cloudy and dark brown rapidly
- Becoming thicker in texture
- Foaming excessively
- Making fried food excessively greasy
Beyond quality concerns, consuming low-grade cooking oil also poses food safety risks. “As cooking oil is repeatedly used, its chemical composition changes, leading to an increase in free fatty acids, peroxide values, and degraded oil components, some of which can act as free radicals,” Dr Wulan explained.
Excessive consumption of food fried in poor-quality oil increases the intake of harmful chemical compounds.
“This can also have negative effects on human health, potentially raising the risk of degenerative and chronic diseases,” she added.
Dr Wulan advised against using low-quality cooking oil and recommended switching to high-quality alternatives. She also emphasized the importance of consuming fiber-rich, vitamin-packed, and antioxidant-rich foods like fresh fruits and vegetables to counteract the harmful effects of free radicals and chemical exposure. (IAAS/HPH)
