FSSAI has notified the Food Safety and Standards (Licensing and Registration of Food Businesses) First Amendment Regulation, 2017 in the Official Gazette. The amendment is regarding the quality of vegetable oil for repeated frying. The FSSAI has included a total polar compound as a criterion for the quality of vegetable oil to be re-used.
It is well known that repeated use of the same oil for frying of foods leads to changes in physiochemical, nutritional and sensory properties of the edible oil. In view of this, it is important to monitor the quality of oil and to avoid the use of degraded oil for cooking purposes. At present, the regulations have only general provisions to avoid re-use of cooking oil i.e. ‘re-heating and reuse of oil should be avoided as far as possible. Avoid using leftover oil wherever possible’.
This amendment regulation has now prescribed the limit for Total Polar Compounds (TPC) to be a maximum of 25% and any vegetable oil that has Total Polar Compounds beyond this limit will be considered unsuitable for use in cooking foods.
These standards have been finalized after consideration of the comments received from stakeholders. The amendment regulation shall come into force on 1st July 2018.
- In the Food Safety and Standards (Licensing and Registration of Food Businesses) Regulations, 2011, in Schedule 4, under SPECIAL REQUIREMENTS FOR HIGH-RISK FOODS in the category Fried Foods, to the existing provisions FSSAI has now added the clause
“However, vegetable oil having developed Total Polar Compound more than 25% shall not be used.”
About Re-using oil
It is not always practical or economical to use a new batch of oil every time you fry foods. While there is no set rule about how many times you can use the same oil for frying it is understood that when the oil looks ‘bad’ it must not be used. However, with the total polar compounds being limited to 25 percent in re-used oil it is possible to understand that oils must be discarded which has polar compounds above this limit.
Most consumers understand that re-used oil that has turned thick because of repeated frying or changes color or has a strong smell of the fried foods, is not good and must not be re-used. What they do not know is that oil that has been used once must be strained and stored properly or it will lead to the bacterial contamination. Any oil that has a particle of food in it must not be re-used as bacteria feed on foods left in the oil.
Any old oil that has been used several times for frying can become rancid and it probably contains free radicals which are considered to be a health risk. Repeated use of such re-used oil can give rise to bad cholesterol and damage cells leading to cancer. Any oil that has become rancid and which foams on heating must not be used as it will affect the quality of the food cooked in it and cause health damage too.
Sourirajan says
Well known brand edible oils adultratated with petroleum low viscosity oils
Required oil usage vs oil seed production gap is high but compensation by mixing low viscous Hexane solvent extracted petroleum mineral oils is it true ?? How to detect avoid Fssa ????? Govt ???
Dr vally says
There is a statement that any food particle of fried foods shall not remain in oil as bacteria grows . I would like to say that no pathogen will multiply in oil and there is no scientific evidence for this statement.Yes rancidity is the problem in oil and so also color change and TPC high
dharamveer tyagi says
send me new development in food rules
dharamveer tyagi says
send me new development in food rules
Zubair says
What panishment who use beyond TPC limit.make it clear.
In oil another food ingredients fried are they effect on TPC reading.
Most of manufacture use iron pot for fry.not use non stick pot .it may change TPC reading ?
In forigen country in Europe they use olive oil.non stick pot
Zubair says
Is government departments help the foregin company to sell their TPC testing machine.by this act.
Have fssai or govt think about pesticides and insecticide which residue come in cotton seed oil and other oil which is most dangerous than TPC.
Food analyst declared poisons residue as per TPC test.
Dr. Saurabh Arora says
Hi Zubair, you will be surprised to know that no special equipment is needed for performing this test. It is a simple column chromatography followed by weighing. All you need it a glass column and a balance.
devendra liladhar yewale says
Dear Doctor,
If possible, please send me more information about glass column and its cost.
I going to start snacks business in next 2 month and i wants to implement all healthy manucturing practices since begining in my orgnisation.
Also, please inform more about how to discard leftover oil in ecofriendly way.
my mail ID is datta. [email protected]