1) What happens to oil during frying (Oil breakdown procedure).
On heating, the moisture (water) from the product reacts with the hot oil and oxygen from the air to release (FFA) Free fatty acids. These FFA combines with metal cations from the fryer / kadhaai and the product to form surfactants (soapy material). These surfactants also act as a catalyst to trigger various adverse Chemical Reactions like Fission, oxidation and polymerization. These reactions release chemicals such as dimmers, ketones, aldehydes and free Radicals. These chemicals are very harmful for human consumption. These harmful chemicals either come out as smoke or go along with the products.
2) What is TPC/TPM?
Total Polar compounds / total polar material, these values Differentiates between oil and non-oily substances. It refers to all degraded products from the initial triglycerides present in the oil.
FSSAI’s New Law for used cooking oil since 1st July, 2018 FSSAI has notified that due to repeated frying of cooking oil leads to changes in physio chemical, nutritional and sensory properties of oil, they have fixed the limit for TPC/TPM to be maximum 25% beyond which cooking oil is not suitable for reuse and the oil should be discarded and should be sold only to government approved Biodiesel Manufacturers.
As per the Law any manufacturers who has a usage of more than 50 litres of oil for frying and above has to maintain TPC/TPM Daily Chart.
Reasons why TPC/TPM increases or the oil turns black:
1) During the frying process Turmeric, Water, Soda, Chili and other spices burn at higher temperature so the oil turns black.
2) Surfactants are formed which are naturally black.
3) The oil turns black due to the burning of burnt food particles.
How to reduce TPC/TPM?
(1) Do not fry chillies or curry leaves directly into your fryer/kadhaai. They should be separately shallow fried.
(2) Use proper temperature indicators or temperature controlled fryers to fry.
(3) Do not keep the flame running when not in use.
(4) Take that much oil that you are going to consume. Maintain a proper oil turnover Ratio.
(5) Filter the oil twice/thrice a day with Magic Oil Filter. Always try to filter the oil before they carbonize. Always filter oil with end of the day to avoid deterioration by the way of odour transfer from burned food particles and blacking of oil due to carbon particles.
(6) Start your day with maximum New Oil and use the yesterday’s end of the day filtered oil for toping up.
(7) Clean your kadhaai/fryer daily after filtration clean the kadhaai with a cloth and add water to it daily, this hot water will clean the kadhaai. Do not use soap to clean the kadhaai. For fryers proper caustic boil out procedure should be followed every month.
(8) Use FRYSOL powder to remove the surfactants. Frysol powder an FSSAI approved product delivers an antioxidant effect that acts like a “vitamin” to prevent oil breakdown reactions from happening while you fry. Fry sol powder is a unique adsorbent that agglomerates gums and prevents carbon deposits. Fry sol powder is an oil stabilizer when you fry and filter aid when you filter. Frysol powder will give you savings in both oil and fuel.
(9) Use TPC testing machine ATAGO Dom 24 for monitoring your oil quality.
With over 18 years of field experience and visited more than 5000 factories we have studied the effects of frying on oil and product quality of more than 300 different products all over India. Our company was the first in India to import the machine in 2006. Way back before the Law was implemented in India we have learned the measures to control TPC/TPM. We have helped our customers how to maintain both oil and product quality and the serve the end consumer with a healthy product.
Your new oil is refined as well as filtered but it doesn’t remain so. Frysol powder helps your oil stay refined and our magic filter helps to re filter the oil.
For Magic Oil Filters and Frysol Powder and consulting on TPC/TPM
Mr. Mitesh Gandhi (9323954941/9920119069)
Now Associated with more than 18 Association all over India,
Frying process and TPC Expert
gmitesh1971@yahoo.co.in
www.fryingsolutions.in