The Effective Use and Recycling of Frying Oil in Household Kitchen.

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1.Information regarding the uses and the disposal of frying oil in household kitchens was obtained by means of a questionnaire in the Tokyo/Kanagawa Metoropolitan area and Fukushima presecture. It became clear that foods were fried about once a week and frying oils used were disposed after being used 2 or 3 times.2.Relationships between color and chemical characteristics of frying oils for various frying materials were investigated. Change in coloration and amount of AV of animal food frying oils was rather high, but CV,POV and AnV of frying oils for vegetable foods were higher than those for animal foods. Sunlight affected the quality of used oil preservation more than temperature.3.The apparent digestibility of soybean and hydrogenated oils used repeatedly for frying tended to be lower than that of both untreated oils. The values of GOT,GPT,LDH,Cholinesterase, Creatine kinase etc.indicated that the allowable AV of soybean oil was between 1.75 and 2.59 and that of hydrogenated oil was between 1.82 and 2.71.4.The frying conditions for reducing waste oil were investigated, and the experimental results indicated that temperature control during frying was most important.5.The hand-made soaps which were called pudding-like soap were made with spent frying oils and their cleaning performance was evaluated by means of a detergency test and a wearing test. The pure soap content in hand made soaps was about 15-18%, the detergency of these soaps in 6-8g/1 solutions was neary equal to that of powder soaps on the market in the standard use concentrations. The test cloths washed with hand made soaps increased in yellowing and decreased in wetability after 20 wear and wash cycles. BOD and TOC of hand made soaps per pure soap content was simillar to those of soaps on the market.