What are Total Polar Compounds (TPC) in cooking oil?
Total Polar Compounds (TPC) are degradation products formed when edible oil is repeatedly heated during frying. TPC is an important indicator of the deterioration of cooking oil. According to FSSAI guidance, used vegetable oil or fat containing more than 25% TPC should not be used for food preparation. TPC can be measured through laboratory testing, while rapid handheld meters may be used for indicative on-site monitoring.
FSSAI, through a draft notification issued recently, has fixed the Total Polar Compounds (TPCs) for Fresh vegetable oils/fats to be not more than 15%. Further, according to the authority, used vegetable oil/fat with TPCs more than 25% should not be used for frying. Tamilnadu Test House offers services to check the total polar compounds in oils using Frying Oil Meter which accurately reads the total polar compounds in packed oils, fresh oils and frying oils.
Why TPM needs to be tested?
Edible vegetable oils are used in frying foods. During frying, the quality of oil deteriorates. Using the oil repeatedly for frying leads to changes in the physio-chemical, nutritional and sensory properties which result in the formation of Total Polar Compounds (TPC) making the oil unfit for human consumption. Reports have related these compounds to several diseases such as hypertension, atherosclerosis, Alzheimer’s disease, liver disease etc.
At present, the following provisions in Schedule 4 Part V- Specific Hygienic and Sanitary Practices are to be followed by Food Business Operators engaged in catering/food service Establishments
- Reuse of cooking oil should be avoided.
- It is advisable to reuse cooking up to three times as the maximum limit.
- Vegetable oil with a Total Polar Compound of more than 25% shall not be used
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FAQs
What is TPC in cooking oil?
TPC stands for Total Polar Compounds. TPC in cooking oil refers to polar compounds that form as edible oil degrades during repeated heating and frying. Measuring TPC helps assess the quality and suitability of cooking oil for continued use. FSSAI has specified a maximum TPC limit of 25% for used vegetable oil or fat used in food preparation.
What is the full form of TPC in oil?
The full form of TPC in oil is Total Polar Compounds. It is an important parameter used to evaluate the deterioration of edible oil during repeated frying. As oil is heated repeatedly, TPC levels can increase, making TPC testing useful for monitoring cooking-oil quality.
What is the FSSAI limit for TPC in used cooking oil?
The FSSAI limit for TPC in used cooking oil is 25%. Used vegetable oil or fat that develops more than 25% Total Polar Compounds should not be used for food preparation. FSSAI also specifies that unused or fresh vegetable oil or fat should not contain more than 15% TPC.