Repeated frying of oil leads to changes in the physiochemical, nutritional and sensory properties of edible oil. During frying, the Total Polar Compounds are formed in the oil which has adverse effects on health. In this regard the FSSAI has notified the Food Safety and Standards (Licensing and Registration) First Amendment Regulation, 2017 on 24 October 2017 which prescribes the limit of Total Polar Compound to be a maximum of 25% beyond which the vegetable oil is not suitable for use.
To ensure that such cooking oil is neither directly used in food preparations nor that it re-enters the food chain, the FSSAI has decided on some measures for the disposal and collection of used cooking oil. All Food Business Operators, whose consumption of edible cooking oil for frying is more than 50 litres per day will be required to
- maintain a record as given below
- dispose of used edible cooking oil to agencies that have been authorised by the FSSAI Commissioners of Food Safety of States and UTs from time to time.
|Date||Name of the oil eg. Groundnut oil, Sunflower oil||Quantity of oil taken for frying||Quantity discarded at the end of day||Date and mode of disposal of Used Cooking Oil||Discarded oil Collected by
(name of authorised agency)
- Further, if the cooking oils have developed Total Polar Compounds of more than 25% then it shall not be topped up with fresh oil
In view of the above directions, the Food Safety Commissioners of all States and UTIs have been directed by the FSSAI to initiate enforcement of the requirements as mentioned above with effect from 1 March 2019.
About Total Polar Compounds
Nowadays, deep frying of foods is widespread but healthy eating is equally important so consumers must be provided with safe and healthy foods. To ensure the frying of foods does not cause adverse health effect, it is important to monitor polar content of edible used for frying foods. Monitoring frying oil for polar content will ensure that the product is of consistent quality, and will not have a negative impact on the health of consumers. Polar compounds can have a negative effect on the health of consumers as they pose a greater risk of heart disease and gastrointestinal disorders in the short term.
Testing for Total Polar Content will enable food businesses to detect degradation of products during the deep-frying process. Identifying critical control points in the frying process will help to develop a enable total polar content monitoring protocol. Determination of polar compounds is advantageous because the values obtained to provide a direct measurement of the deterioration that has been produced by the different variables which are involved in the frying process