Presentation:

Total Polar Mater

ials (TPM) of Oil
 Muhammad Hamza
Submitted By (internee at SM Food Makers pvt Ltd)
BS (Food science &Technology)

Umar Daraz sb.

Submitted To (Deputy Quality Manager at SM Food
Makers Multan)
 Total polar Materials (TPM)
1. Total Polar Materials, or TPM, are the standard adopted around the world as
a regulatory index for determining frying oil quality and safety in restaurant
and food industry.

2. The simplest definition for total polar materials is all non-triglyceride

materials soluble in, emulsified in, or suspended in oil.

3. we can further say free fatty acid increase in used oil.

 Fresh Oil
1.Fresh oil typically contains two to four percent polar compounds
2. Fresh oil have less polar compounds in it as well as there is less amount of
polar componds so that it is safe for frying materials as well as for food
 Used Oil
1.As oil is used, it breaks down, and the polar content of that oil increases.
2.The rate of degradation depends upon the food being fried (coated products
will damage oil more than French fries, for example)

3.The temperatures at which foods are fried, cleanliness of a fryer, and

additional factors will also contribute.
 Related with Food Quality
1.The surest way to determine that oil has degraded to the point of discard is
when food begins to have an “off” odor or taste

2. It will give bitter taste especially a bitter aftertaste

3. The food may also taste soapy
4.in which result
Bad Oil = Bad Food = Unhappy Customers
 To check TPM % of Oil
1. testo 270 digital cooking oil tester it is possible to check the quality of reused
oil

2.This device is reliable and easy to handle widely used in restaurants ,hotels
and other frying sections
 Why do we need to check re-used oil?

1.Re-used frying oil produces polar compounds

2. It causes risk to health
3. Early replacement of oil causes wastage and it will increase the expense

4.So we should check TPM to know the quality of that oil by this we can
change the oil as required
 Procedure to check TPM% by testo270
1.Remove the fried product from cooking oil

2.Wait until there are no more bubbles visible in the oil

3.Switch on the cooking oil tester (testo 270)
4.Immerse the cooking oil tester in the hot oil and measure.
5.Read off the TPM value
6.This device also show temperature of that oil.
 Readings and lights of testo270
1.Green (less than 20% TPM) it means oil is good we can use that oil to fry
food product

2.Orange (between 20 and 24%) the oil is still good However we should think
about replacing it

3.Red (more than 24% TPM): the oil must be replaced Immediately
 How to remove excess TPM from oil
1.we can manage the oil by two ways which are following
a. By mixing of fresh oil in used oil

b. by changing the oil with new or fresh oil

THANKS
Ad d t he s u b tit le

Reporter

2020/01/01