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Frying Oil Life Cycle

May 13/2023, Food & Health

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TPM Measurement for the Optimization

As of August 2022, the price index for vegetable oils is 163.3 points. In comparison to the previous year, prices have increased by almost 25%, and when compared to 2020, costs have more than doubled. This is the biggest price increase in recent years when compared to the reference period of 2014 to 2016.This is brought on by a worldwide supply problem, which has numerous root causes: While the key element driving demand for soybean oil has been a new biodiesel law in the USA, the main reason for the increased trend for palm oil is growing global demand.The war in Ukraine in 2022 has further aggravated this scenario. For instance, in 2021, Russia and Ukraine together produced 31% and 27%, respectively, of the world’s sunflower oil, further exacerbating the supply situation.
The food business, which is already in a challenging condition, is impacted by the dramatic rise in the price of edible oils and other vital raw materials.

In addition to boosting costs, many restaurateurs are being obliged to change their menus and portion sizes. Fried dishes are important in many facets of the culinary world. Therefore, effective oil management is one tool to combat the current price changes. It allows for the extension of the frying oil life cycle while keeping steady product quality and lowering expenses. It’s critical to know what causes or accelerates oil degradation in order to accomplish this.The composition and quality of the frying oil change throughout the frying cycle (from adding fresh fat to discarding the aged fat), in addition to the oil’s composition, external factors like oxygen exposure during production, storage, and preparation as well as the frying time and temperature play a role.

Numerous intricate thermal reactions occur while food is being fried, which might impact the outcome and result in the development of harmful chemicals. Free fatty acids are among the various breakdown products produced by this. In comparison to the original triglycerides in the oil, these molecules are more polar. Free fatty acids can further degrade and react to produce other components because they are often volatile.Total Polar Materials (TPM) is the aggregate name for the degradation byproducts created during the oxidative and thermal breakdown of lipids. As the frying process goes on, the amount of these degradation products grows, which lowers the oil’s quality. They raise the smoke point of the oil, decrease heat transmission, enhance oil absorption in fried meals, and raise the viscosity of the oil. They also have a negative impact on the flavour and nutritional value of the fried food, as well as the colour of the frying medium. Generally speaking, it can be argued that: An oil used for deep-frying degrades more quickly the longer it is used for the process, and the quality of the cooking oil has a big impact on the food that is fried in it.Therefore, the goal of effective oil management is to regulate the oil cycle in a way that ensures the oil quality is maintained in the ideal range for as long as feasible. Regularly substituting some of the spent oil with new oil lowers the concentration of chemical degradation products and is a common practise. The TPM value is now the accepted method for evaluating the quality of fats and oils under deep-frying conditions in Europe.

Due to this, a number of European nations have imposed restrictions for bad frying oil of 24–27% TPM. Many businesses use the metric as an internal benchmark even in nations like the USA and Australia where TPM is not a legal restriction. Many nations also have regulatory requirements for the free fatty acid content in addition to the TPM value. An impartial technique is necessary to evaluate the frying oil’s quality. Therefore, relying on subjective quality indicators like the oil’s colour, smell, or taste is insufficient for the evaluation of frying oil.One of the most well-known techniques for assessing the quality of the frying oil, or, more precisely, the cumulative degradation of frying oils, is to conduct the TPM measurement using a proper testing device on-site. A significant advantage of TPM measurement is to maintain the frying oil in the ideal frying range for as long as possible, enabling the perfect blend of quality and cost effectiveness, in addition to assuring compliance with legal and particular restrictions.By doing this, quality is preserved for a longer time. Companies that place a high priority on food having a consistent flavour frequently operate by renewing the oil.Many businesses fully replace the oil once it reaches the legal or an independently specified TPM or quality limit value. In many nations, the amount of food that may be supplied for eating is capped by law.

To optimise the frying oil life cycle, a number of methods are available depending on the specific circumstances of a food service operation. These include things like selecting the right kind of oil, where taste preferences and variances should be taken into account, adding antioxidants, using automatic fryers, and routinely filtering the frying oil. In this regard, since the TPM measurement enables an objective assessment of the frying oil quality, the main emphasis should be on the described regular control of the TPM value and, consequently, the verification of the objective oil quality, in order to realise an optimal management of the frying oil life cycle.
This is a crucial control lever for using frying oil in the appropriate balance between quality and cost effectiveness and can be used independently of or in addition to the previously stated ways for optimising the frying oil life cycle. For quick and affordable frying oil quality determination, particularly for the food industry, Testo offers the reliable testo 270 frying oil tester. It also provides testo Saveris Food, a digital quality management solution with automatic measured value transfer and documentation. Utilising cutting-edge technology, this may be incorporated into customer operations in the best possible way, including with regard to sensor calibration.

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On-site evaluation of the frying medium’s ageing in percent TPM is rapid and simple. The utilisation of oil more effectively is a key benefit of employing quality measurement:
Regular measurement keeps our clients’ cooking oil from needing to be changed too soon or too late.
The quality of the deep-fried food and customer satisfaction can both be improved while cutting costs by up to 20% for users of Testo’s TPM measuring equipment.

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