Through a notification dated 5 July 2019, the FSSAI has proposed a Draft Food Safety and Standards (Prohibition and Restrictions on Sales) Amendment Regulations, 2019 relating to “Limit of Total Polar Compounds in Fresh/Unused Vegetable Oil and Fat.
The FSSAI has also invited objections or suggestions, if any, which must reach the FSSAI by 14 August 2019. These may also be mailed to [email protected] and these objections and suggestions may be received from any person and all be considered by the FSSAI before finalisation.
These regulations may be called the Food Safety and Standards (Prohibition and Restrictions on Sales) Amendment Regulations, 2019. They shall come into force on the date of their final publication in the Official Gazette.
In the Food Safety and Standards (Prohibition and Restrictions on Sales) Regulations, 2011, in regulation 2.3 Prohibition and Restriction on sale of certain products in the category 2.3.15: Special provisions relating to the sale of vegetable oil and fat, the following clause is proposed to be added to the existing clauses.
“8. The Total Polar Compounds in unused/fresh vegetable oil/fat shall not be more than 15%. Used vegetable oil/fat having developed Total Polar Compounds more than 25% shall not be used.”
About Total Polar Compounds
Deep-fried foods are quite popular but with an emphasis on healthy eating consumers as well as food, regulators are working towards ensuring quality foods so health is not adversely affected. One of the best ways to ensure the quality of fried food is to monitor the composition of the vegetable oil/fat used for frying. Polar compounds are formed because of various reasons like
- Temperature of the oil
- Time used for frying
- Repeated use of oil
- Composition of the oil
- Moisture and coating in food
Moisture in foods produces various reactions which modify the composition of foods which leads to the release free fatty acids and free radicals that combine to make monoglycerides, diglycerides and polymeric triglycerides which are polar compounds and when grouped together they are called Total Polar Compounds. An excess of polar compounds beyond the regulatory limits can impact the health of consumers and pose a risk of heart disease and stomach problems. The testing of frying oil/fat for these compounds is considered to be a reliable measure of the degradation of the oil/fat. Food Business Operators that have fried foods on their menus or who manufacture fried snacks need to monitor frying oil/fat for polar compounds as that will ensure that consumer health does not have a negative impact.