Total Polar Compounds in Edible Oils Testing

Edible oils are widely used and are indispensable for food production. Quality control in edible oils, as in many products in the food industry, is very important for consumers. The quality of oils may change during production, processing and use.

During frying processes, physicochemical changes may occur in both the oil and the fried product. Free fatty acids, diglycerides and polymeric triglycerides may be released. This group of compounds are total polar compounds. TPC can affect the degree of unsaturation.

Undigestible TPC can cause heart problems and gastrointestinal disorders. Within the scope of the Food Safety and Standards (Prohibitions and Restrictions on Sale) Regulation, the proportion of total polar compounds should not be more than 15%.