When frying, roasting, or baking, it’s important to understand the potential risks to human health of acrylamide, and it’s a subject that we’re often asked about.

So, to answer your questions and help you understand your legal responsibilities, we’ve reviewed and updated our insight paper ‘Acrylamide in Food: understanding the law, minimising the risks…’ which is free to download here.

The first thing to make clear is that there is no acrylamide in frying oil. Instead, acrylamide forms when amino acids and sugars in starchy foods like potatoes, root vegetables, and bread undergo a chemical reaction at high temperatures (over 120°C). It is widely believed to have the ability to cause cancer, making it a significant health risk.

In 2018, the EU introduced legislation which required all businesses that manufacture food, or prepare and serve it to customers, to understand the potential risk of acrylamide, take steps to reduce it, and be able to prove that they have done so. This legislation was assimilated into UK law when we left the EU in 2020.

Choosing the right oil and managing it effectively is therefore essential. Our long-life frying oil last up to three times longer than standard frying oils, which means that you can fry safely for longer, but only if you look after it properly.

To maintain oil quality and safety, it’s crucial to fry at the correct temperature, and both skim, and filter frequently. However, you must also test regularly for Total Polar Materials (TPM). TPMs accumulate in oil as it degrades, and using a TPM cooking oil tester can help monitor these levels. Legislation recommends changing your oil when levels hit 25%, ensuring both food quality and compliance with health standards.

Using Prep sticks and our colour charts is another great way to help you decide when to change your oil.

For more tips on managing your cooking oil, TPM levels and keeping your food safe, check out our Oil Management App: Oilman | Prep Oilman

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