What is TPM in cooking oil?

TPM stands for Total Polar Material. It’s a measure of the quality and degradation of cooking oil. As oil is used for frying, it undergoes chemical changes, breaking down into various compounds, including free fatty acids and polymers. These compounds, collectively known as Total Polar Materials, accumulate in the oil over time.

Why is TPM important?

• Food Safety: High TPM levels can lead to the formation of harmful compounds, such as aldehydes and ketones, which can affect the taste and aroma of food and potentially pose health risks.
• Food Quality: Degraded oil can impart off-flavours and odours to food, compromising its taste and overall quality.
• Equipment Maintenance: High TPM levels can lead to increased equipment wear and tear, requiring more frequent cleaning and maintenance.

How to Measure TPM

There are various methods to measure TPM, including laboratory analysis and handheld devices. Handheld devices, such as the Food Oil Monitor, are commonly used in commercial kitchens to quickly assess oil quality.

When to Change Your Oil

Generally, it’s recommended to change your frying oil when the TPM level reaches 25%. However, this can vary depending on factors like the type of oil, frying temperature, and frequency of use.

By regularly monitoring TPM levels, you can ensure that your cooking oil is of optimal quality, promoting food safety, enhancing flavor, and extending the life of your frying equipment.

 

Links:

Cooking Oil Tester TPM1, determines the quality of frying oil. – EMI LDA
www.emi-lda.com

Changes in Physical and Chemical Properties of Thermally and Oxidatively Degraded Sunflower Oil and Palm Fat – PMC
pmc.ncbi.nlm.nih.gov

Total Polar Compounds in Edible Oils Testing – Eurofins India
www.eurofins.in

FOM330 Food Oil Monitor – Klipspringer
www.klipspringer.com