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TPM in Frying Oil: Health Risks Explained

The document discusses total polar materials (TPM) in used frying oil and its impact on human health. As oil is used for frying, its TPM level increases as it breaks down. When TPM exceeds 25%, the oil undergoes degradation which can cause health issues for consumers such as hypertension, atherosclerosis, and certain types of cancer. The document outlines how frying causes changes in the oil like increased viscosity and free fatty acids that can lead to toxicity if consumed.

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Hamxa Choudhary TV
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32 views9 pages

TPM in Frying Oil: Health Risks Explained

The document discusses total polar materials (TPM) in used frying oil and its impact on human health. As oil is used for frying, its TPM level increases as it breaks down. When TPM exceeds 25%, the oil undergoes degradation which can cause health issues for consumers such as hypertension, atherosclerosis, and certain types of cancer. The document outlines how frying causes changes in the oil like increased viscosity and free fatty acids that can lead to toxicity if consumed.

Uploaded by

Hamxa Choudhary TV
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd

Presentation

Topic:
TPM & Impact of high TPM (%) of
frying oil on Human Health
Submitted By:
Muhammad Hamza
(internee at SM Food Makers Multan pvt Ltd)

Submitted To:
Umar Daraz sb.
(Deputy Quality Manager at SM Food Makers Multan pvt Ltd)
Total polar Materials (TPM)

• 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.

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


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

• we can further say free fatty acid increased in that used oil.
Oil Used in Frying

• As oil is used, it breaks down, and the polar content of that oil increases.

• The rate of degradation depends upon the food being fried (coated products
will damage oil more than for example French Fries)

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


additional factors will also contribute.
Changing in Oil During Frying

 During frequently frying of oil result in increase of TPM value.

 AT total polar materials increase , oil undergoes degradation due to their


exposure to elevated temperatures which result in changes in the physico-
chemical, nutritional and sensory properties of the oil.

 Polar compounds are formed during frying.

 Free fatty acids develops in it .


 Oxidation of oil occurs . Which results in rancidity of oil oxidation causes
different series of reaction which results decrease in value of
iodine,peroxide value.

 In this result, rancidity of oil occurs which can cause serious health issues
to the consumer .

 Degradation of oil occurs on high TPM level such as above from 25%
TPM.

 These changes include development of dark color.

 Increase in viscosity and free fatty acid content, decrease in iodine value.

 The flavor and stability of compounds present in the oil are also changed.
Health Issues to consumer using product under High TP
M
 It causes very serious issues related to consumer’s health.

 The toxicity of these compounds is due to their high reactivity with


proteins, nucleic acids, DNA and RNA
 It is cause of several diseases such as hypertension, atherosclerosis,
Alzheimer’s disease and liver disease.
 A probable human carcinogen, acrylamide is produced when the food
containing starch such as potato chips are heated above 120°C, due to a
reaction between amino acids (e.g., asparagines) and reducing sugars
(glucose and fructose).
 Exposure to oxidised oils cause harmful effect including growth
retardation, organ toxicity, accelerated atherosclerosis, reduced immunity
parameters, high newborn mortality and increased maternal insulin
resistance.

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